Twice baked potatoes are the perfect super bowl party food.  Each potato is its own single-serving bowl for fluffy mashed potatoes and a spicy taco filling.  The potato mash is made with skim milk, chicken stock and a touch of olive oil and the taco filling is prepared with a flavorful mixture of ground turkey, onions, peppers and cilantro.  Set up a toppings bar with cheese, pico de gallo and cilantro lime yogurt sauce and everyone can load their potato to their liking!

10 medium Idaho potatoes
1 tbsp olive oil or olive oil pan spray
1 cup skim milk, warmed
1/4 cup low sodium chicken stock, warmed
3 tbsp high quality olive oil
Salt and pepper to taste

Taco Topping Ingredients:
1 tbsp olive oil or olive oil pan spray
1 1/2 lb extra lean ground turkey
3 cloves garlic, minced
1 large yellow onion, diced fine
1 small jalapeno chili, seeded and minced (more or less to suit your taste)
1 tbsp ground cumin
1 tbsp ground chili powder
1/2 cup low sodium chicken stock
1 can diced tomatoes with their juice
1/4 cup cilantro, coarsely chopped
Salt and pepper to taste

Additional Topping Ingredients:
Homemade or purchased salsa fresca
Diced Avocado
Shredded Cheddar cheese (low fat or regular)
Cilantro Crema made with Greek yogurt – recipe given on Petite Feast’s facebook page

1. Preheat oven to 450 degrees.
2. Prepare potatoes by washing them well and piercing them with a fork.
3. Place in a large bowl and coat lightly with 1T olive oil or a generous spray of olive oil pan spray.  Toss with a salt and pepper (this step is optional but I think it makes the skin delicious!).
4. Place potatoes directly on the oven rack and bake for 1 hour and 15 minutes, or until tender when pierced with a thin knife.
5. Carefully remove the potatoes from the oven and cool just slightly.  While the potatoes are still hot, cut the top ¼ of each potato off, lengthwise.  Using an oven mitt or towel to protect your hand, carefully scoop the flesh into a bowl.  It is important not to tear the skins as these will serve as the serving bowl for the mashed potatoes.  Mash the flesh using a potato masher or ricer.
6. Add olive oil.
7. Heat skim milk and stock until almost boiling.
8. Add half of the hot milk–stock mixture to mashed potatoes.  Stir to combine.  Continue to add liquid until potatoes reach the desired constancy.  Adjust salt and pepper.
9. Stuff mashed potatoes into 8 of the potato shells.  The extra potatoes allow for breakage and to provide sufficient filling.  Place stuffed potatoes on a baking sheet.  Set aside.
10. While potatoes are roasting prepare taco filling.
11. Heat a large non-stick skillet over medium high heat.
12. Add olive oil or olive oil pan spray to pan.
13. Add onions and cook until slightly softened.
14. Add garlic, cumin, chili powder, jalapeno and ground turkey.  Break up any large chunks of meat using the back of a spoon or a spatula.
15. When meat is nicely browned, add canned tomatoes and stock.  Reduce heat and simmer until most of the liquid has evaporated.
16. Remove from heat and stir in chopped cilantro.
17. Top mashed stuffed potatoes with taco mixture.  Bake until heated through, 10-12 minutes.  Allow guests to top with additional toppings as desired.

Serves 8