• 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


1. 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.

2. Meanwhile, add ground turkey and chili powder to a skillet. Cook, stirring over medium heat for 8-10 minutes or until turkey browns.

3. 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.

4. Refrigerate leftovers within 2-3 hours.


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.