Photo: Jennifer Causey Styling: Lindsey Lower 
Hands-on Time
25 Mins
Total Time
1 Hour 10 Mins
Yield
Serves 4 (serving size: 1 stuffed potato and about 1 cup salad)

A combo of superlean ground turkey and rich ground pork gives you the ideal mix of flavor and texture while staying nice and light.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Pierce potatoes with a fork; wrap each in foil. Bake at 400° for 1 hour.

Step 3

Combine vinegar, 2 tablespoons oil, paprika, cumin, 1 teaspoon salt, 1 teaspoon pepper, and garlic in a bowl. Combine turkey and pork in a bowl, mixing well with hands. Heat a large nonstick skillet over medium-high heat. Add turkey mixture to pan; cook 7 minutes or until done, stirring to crumble. Drain any excess liquid from meat mixture in pan; return to medium-high heat. Stir in vinegar mixture; cook 2 minutes or until liquid almost evaporates. Place chorizo in a bowl. Reserve 3 2/3 cups chorizo for Loaded Chorizo Nachos and Saucy Chorizo and Egg Skillet. Wipe pan clean with a paper towel.

Step 4

Heat 1 1/2 teaspoons oil in pan over medium-high heat; swirl to coat. Add kale; cover and cook 4 minutes. Stir in 1 1/3 cups chorizo, 1/4 teaspoon salt, raisins, and 1 1/2 teaspoons juice. Cut a lengthwise slit in each potato; gently squeeze at both ends to open. Spoon about 3/4 cup kale mixture onto each potato; top each with 2 tablespoons cheese.

Step 5

Combine remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and remaining 1 tablespoon juice in a large bowl. Add arugula and zucchini; toss. Serve with potatoes.

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