Southwest Turkey & Kale Loaded Baked Potatoes

Goooooood Monday morning! Hope you all had a killer weekend! I had a fun week. It revolved around food, drinks, family, friends and shopping. What more could you ask for? And that was just one day. Not bad, not bad. Just like this delicious recipe I have for you today!

Isn’t that just beautiful! And best part is its super easy, great flavor and leftovers are even better. Double the recipe if you like! Nutrient dense meals, that make great leftovers are my favorite. Because I pack a lunch every day, and its generally whatever I made for dinner the night before unless I made something up over the weekend. I’m also trying to make the healthiest meal of the day our dinner, because I know that’s my husbands most healthy meal of the day. Gotta make the most of it, haha.

We served these over baked potatoes because I love loaded baked potatoes, but it’s just as good over rice, a bed of greens or by itself. One day I ate it over rice for lunch, and my husband ate it by itself for leftovers one night. Don’t feel limited by how to serve this one skillet meal. Make it your own!

Kale is super trendy these days, but it took me awhile to jump on that boat. I love it now, but I like it cooked. That is how I prefer it. I also am not a huge fan of the shredded kale in a bag, because its to stemmy and still chewy after cooking. I like to buy the ‘dino’ kale in bunch, de-stem it and thinly slice it. It breaks the membranes up, and makes it softer. Way more palatable.

If you’re on the fence about kale, try doing that. If you still can’t do kale, just swap it with spinach in this recipe. But definitely keep a green in here, to make it a complete meal!

Happy Cooking – Maria

Print
Southwest Turkey & Kale Loaded Baked Potatoes
Servings: 4
Author: Maria
Ingredients
  • 4 large Russet type baking potato
  • 1 pound ground turkey
  • 1/2 half red onion diced
  • 1 yellow or orange bell pepper diced
  • 2 cloves garlic rough chopped
  • 1 jalapeno chopped
  • 2 1/2 tbsp southwest seasoning store bought or homemade
  • 1 bunch kale thinly sliced
  • 1 14.5 fl oz can diced tomatoes
  • 1 lime juiced
  • 2-3 tbsb chicken stock or broth
  • 2 tbsp butter or ghee
  • cilantro
Instructions
  1. bake the potatoes at 375 for an hour or until they give softly when poked. Overall baking time will depend upon the size of the potatoes. 

  2. in a large skillet melt the butter or ghee, and saute the onion until soft, around 5 to 7 minutes over medium heat.  Add the garlic stir for a minute, then add the peppers (both kinds). Cook for a few minutes, stirring a couple times.

  3. Add the turkey, and while breaking into crumbles with a wooden spoon or mix n' chop, cook til no longer pink over medium heat. This will be around 12 minutes.

  4. Add the seasoning stirring well.

  5. Add the kale, tomatoes and broth. Stir and cooked covered for 10 minutes. 

  6. Once the kale is soften, taste and add additional seasoning  if needed. I added a dash or two more.

  7. Squeeze the lime over the skillet of goodness. 

  8. Serve over top the split open baked potato and garnish with cilantro. 

Leave a Reply

Your email address will not be published. Required fields are marked *