Ingredients
6 small red potatoes
skins on (1 pound)
2 teaspoons vegetable oil or cooking spray
8 ounces lean ground turkey (15% fat or less)
1/2 teaspoon chili powder
1/2 cup reduced-fat shredded cheddar cheese
1 cup shredded lettuce
1 tomato
diced
3/4 cup peeled and diced cucumber
1 tablespoon chopped cilantro
3/4 cup salsa
Steps
Wash hands with soap and water.
Slice potatoes into small circles about 1/4 inch thick.
Lightly coat the potato slices with oil (or spray for 3 seconds with cooking spray).
Arrange slices on a baking sheet in a single layer. Bake in the oven at 450 °F for 25 to 30 minutes, depending on desired darkness.
Meanwhile, add ground turkey and chili powder to a skillet. Cook, stirring over medium heat (300 °F in an electric skillet) for 8 to10 minutes or until turkey browns.
Remove potatoes from the oven.
Transfer baked potatoes to an oven-safe dish. Top with turkey and sprinkle with cheese. Put back in the oven to melt the cheese, about 2 minutes.
Remove from oven and top with lettuce, tomato, cucumber, cilantro, and salsa.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 302 |
| Total Fat | 10 g |
| Saturated Fat | 3 g |
| Cholesterol | 39 mg |
| Sodium | 294 mg |
| Carbohydrates | 39 g |
| Dietary Fiber | 6 g |
| Total Sugars | 4 g |
| Added Sugars included | 0 g |
| Protein | 16 g |
| Vitamin D | 0 mcg |
| Calcium | 157 mg |
| Iron | 3 mg |
| Potassium | 1157 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Potato Nachos. Recipe source: Food Hero Oregon State University Cooperative Extension Service. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.