Rating: 4 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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

Ann Taylor Pittman
Recipe by Cooking Light May 2016

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Credit: Jennifer Causey Styling: Lindsey Lower

Recipe Summary test

hands-on:
25 mins
total:
1 hr 10 mins
Yield:
Serves 4 (serving size: 1 stuffed potato and about 1 cup salad)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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

  • 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.

  • 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.

  • 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.

Nutrition Facts

484 calories; fat 15.7g; saturated fat 4.9g; mono fat 7.6g; poly fat 1.7g; protein 23g; carbohydrates 67g; fiber 11g; cholesterol 37mg; iron 5mg; sodium 627mg; calcium 277mg; sugars 17g.
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