Prep time: 30 minutes | Cooking time: 30 minutes | Servings: 5
- 1 pound small red potatoes, skins on
- 2 teaspoons oil or cooking spray
- 8 ounces lean ground turkey (15% fat)
- 1⁄2 teaspoon chili powder
- 1⁄2 cup reduced fat shredded cheddar cheese
- 1 cup lettuce, shredded
- 1 medium tomato, diced
- 1 Tablespoon cilantro, chopped
- 3⁄4 cup salsa
Live Well Tips
- Use whatever vegetables and toppings you have on hand. Add a fresh avocado on top to add some healthy fats to this recipe.
- Ground turkey is a lean protein. You can also try black beans as another healthy protein choice.
- Wash hands with soap and water.
- Preheat the oven at 450 degrees.
- Wash potatoes under running water and slice 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 for 25-30 minutes, depending on desired darkness.
- While the potatoes bake, add ground turkey and chili powder to a skillet. Cook, stirring over medium heat (300 degrees in an electric skillet) for 8-10 minutes, until turkey browns, or temperature reaches 165 degrees Fahrenheit.
- Remove potatoes from the oven.
- Transfer baked potatoes to a casserole dish or 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, cilantro, and salsa.
Cook Together! Making Potato Nachos with Kids
This dish gives kids a chance to add their favorite flavors to the potatoes. Plus, they are a fun treat to eat for the whole family!
- Gather ingredients and equipment.
- Wash fresh foods, drain, and pat dry.
- Add oil or cooking spray to the potatoes.
- Arrange potatoes on baking sheet.
- Add cold toppings to the potatoes.
- Turn oven on/off; set temperature.
- Stir items in skillet. Always make sure an adult is always supervising when kids are around the stove.
Serving size 1 cup: Calories–210; Protein–13g; Carbohydrate–22g; Total Fat–8g; Saturated Fat–2g; Cholesterol–35mg; Fiber–3g; Sodium–260mg; Vitamin C–50%; Vitamin A–8%; Iron–8%; Calcium–8%
Adapted from FoodHero.org, Oregon State University