These boats? We devoured them. Perfect for dinner and the icing on the cake for your Superbowl menu. Full of flavor and easy on the wallet, too. A fun, new, mighty tasty take on a pub-grub classic.
Note: If you haven’t discovered the fire roasted frozen corn from Trader Joes, holy buckets! Its seriously fire roasted…and tasty…and such an awesome addition to this dish.
Southwest Potato Boats
2 Tablespoons Sunflower Seed or Peanut Oil
6 Medium Sized Russet Potatoes
1 Tablespoon Olive Oil
1 Pound Ground Turkey
1 Medium Red Bell Pepper, finely chopped
2 Tablespoons Taco Seasoning (here is our favorite)
1/2 Cup Chicken Stock
3 Green Onions, thinly sliced
1/2 Cup Frozen Corn
1 Cup Shredded Monterey Jack or Cheddar Cheese
1/2 Cup Sour Cream
1/2 Cup Prepared Salsa
Avocado, for topping
Preheat oven to 400 and line a baking sheet with foil. Place the potatoes on the baking sheet, drizzle with sunflower or peanut oil and rub the oil into the potatoes all over. Place in the oven and bake for 1 hour or until skins begin to crisp a bit and insides are cooked through. Remove from oven and let rest slightly until they are cool enough to handle. Slice the potatoes in half, scoop out the insides and set aside.
While potatoes are cooking heat olive oil in a large skillet. Add ground turkey and red pepper and cook until the turkey is browned, stirring occasionally. Add the taco seasoning and chicken stock and bring to a simmer. Cook, stirring occasionally, for 5 minutes or until liquid is absorbed. Stir in the green onion and frozen corn and season with salt and pepper, if needed.
Stir the sour cream and salsa together in a small bowl.
Lay the potato skins on a baking sheet, distribute the turkey filling among them and top with cheese. Bake for 2-4 minutes or until the cheese is melted and skins are crisped up. Top with sour cream sauce and avocado.