RE: Loaded Turkey Enchilada Potato Skins (FOOD PHOTO SHOOT)

Thanks for reading and requesting the recipe my friend @kingslayer

Ingredients
6 - 8 medium potatoes (about 3 pounds)
1/2 pound ground turkey
1 tablespoon olive oil
1 large tomato, diced
1 small onion, diced
2 cups enchilada sauce
salt and pepper to taste
1 cup shredded cheddar cheese
1/4 pitted black olives, sliced (optional)
Optional toppings for serving:
lime juice
cilantro
sour cream
guacamole

Instructions

Preheat oven to 400 degrees F (200 C). Scrub potatoes and dry then pierce with knife in a few places. Place them on a baking tray (or just directly on the oven racks) and bake for 45 minutes to 1 hour, or until they feel soft when squeezed.
While the potatoes are baking, heat oil In a large skillet over medium high heat and add tomatoes and onion. Cook for 2 to 3 minutes until softened then add the turkey and cook until browned, breaking up chunks as it cooks. Once there is no pink left on the meat, add the enchilada sauce, and season to taste with salt and pepper.
Remove potatoes from oven and allow them to cool enough to handle. Cut them in half lengthwise and use a spoon to scoop out center leaving a little bit of flesh. (Reserve the centers for another use. You can make mashed potatoes, Yay!) Brush both sides of potatoes with oil, place potatoes face-down on lined baking tray, and sprinkle with salt and pepper. Bake for about 10 minutes until skins start to crisp then remove pan from oven and flip them over onto their backs.
Divide the turkey mixture between the potato skins and top them with the cheese and, if desired, black olives. Return the pan to the oven and bake for about 5 more minutes until the cheese starts to brown. Remove from oven and cool for at least a few minutes before serving with desired toppings.