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.

Ratings & Reviews

Meh.

melissak
April 27, 2016
This was dry and lacking in flavor. The nachos in this menu group were also uninspiring. I'm sorry I made the master recipe for the chorizo (also dry). 

My new go to meal...delicious!!

margiegreen
September 05, 2016
As with all recipes, I make it exactly first then I know what adjustments to make. I do add more of all the spices now and I also love putting in a can of white or black beans to the mixture (I found this out one time when I didn't have enough meat so I added them and loved it). I make sweet potatoes ahead and have them in the fridge and then I make extra of the chorizo, kale & bean mixture. This mixture also made excellent enchiladas with whole wheat tortillas and I blended sweet potato in with enchilada sauce to top them.....my husband also loved the zucchini salad that I did add some seasoned rice wine vinegar and a little honey to.

Sweet Potatoes!!

loonchick
April 24, 2017
Loved the dish!!

Tasty!! Tasty!!

vino
April 24, 2017
Tried as per the instructions and it become too good!

Everyone likes this!

Vicky
May 03, 2017
I made this for my bunco group and for my family several times. All of the different flavors really work well together, and so healthy!