Hosting a football party or watching the game with friends? This healthy spin on the popular nacho dish is sure to be a hit!!
Recipe courtesy of Oregon State University’s Food Hero https://www.foodhero.org/recipes/potato-nachos
Using potatoes and lean ground turkey for nachos saves calories, sodium, and fat without compromising flavor. Before serving, add fat free sour cream as a final touch. Give this tasty recipe a fiber and potassium boost by substituting sweet potatoes or yams for the red potatoes. Yams are not just for Thanksgiving and fall meals. They are a great alternative to potatoes or rice in most dishes and are a great source of vitamins A and C.
1 pound small red potatoes, with skins on
2 teaspoons oil or cooking spray
8 ounces ground turkey, 99% fat free
½ teaspoon chili powder
½ cup cheddar cheese, shredded
1 cup lettuce, shredded
1 medium tomato, diced ¾ cup
1 cucumber, peeled and diced
1 tablespoon cilantro, chopped
¾ cup salsa
Slice potatoes 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 at 450 degrees for 25-30 minutes, depending on desired darkness.
Meanwhile, add ground turkey and chili powder to a skillet. Cook, stirring over medium heat for 8-10 minutes or until turkey browns. 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, cucumber, cilantro, and salsa. Refrigerate leftovers within 2-3 hours.
Per Serving: 192 calories, 6 g total fat, 3 g of carbohydrates, 16 g protein, 2 g of fiber, 242 mg sodium, 531 mg potassium, 24 mg magnesium, 19 mg calcium