Budget Potato Stuffed Burritos (Meal Prep + Freezer Friendly)

Ingredients

• 160 g (3/4 cup) leftover potato burrito filling (cold)
• 1 large egg, lightly beaten
• 1 large handful tortilla chips (~28g), crushed (mix of fine crumbs and coarse pieces)
• 6 tablespoons shredded Mexican cheese blend, 3 tablespoons per waffle
• Cooking oil spray
• green or red salsa, guacamole, or BBQ sauce
• 213 g (1 cup) leftover potato burrito filling
• 3 tablespoons enchilada sauce, broth, or water
• 3/4 cup shredded reduced fat Mexican cheese blend
• cheddar, Monterey Jack, or pepper jack
• tortilla chips, celery or carrot sticks, bell pepper scoops
• 213 g (1 cup) leftover potato burrito filling
• 4 tablespoons rolled oats or all-purpose flour (add as needed)
• 5 large eggs
• 2 tablespoons milk or water
• 1/4 cup leftover shredded cheese
• pinch of garlic powder, onion powder, or your favorite seasonings
• 5 medium Russet potatoes (about 200g each)
• 1 onion, diced
• 1 green bell pepper, diced (if budget allows)
• 2 lb ground turkey (93% lean or budget option)
• 2 tbsp Taco Titan (no salt added)
• your favorite taco seasoning
• 2 tsp dried garlic
• 1 can (10 oz) enchilada sauce
• 1 can (15 oz) black beans, no salt added, drained
• sea salt and black pepper
• 18-20 tbsp (~1.25 cups) reduced-fat Mexican cheese

Instructions

1. 1

   Preheat oven to 420°F. Prepare the potatoes by washing them well to remove dirt, then poking a few holes in them using a fork ahead of baking. Bake for 1 hour until tender. Remove from oven and let cool slightly until safe to handle. Slice just the top off each potato to create a large opening. Carefully scoop out the potato flesh and transfer to a large bowl. Set the empty potato skins aside. Mash the scooped potato flesh, cover, and set aside to stay warm.

2. 2

   Now crisp the potato skins. Season the inside of each empty potato skin with sea salt and black pepper (and garlic powder if desired). Lightly spray the insides with cooking oil. Broil for 4 minutes OR bake for another 10 minutes until the insides are crispy. Set aside to harden and cool

3. 3

   While the potatoes are initially baking, prepare the filling. Set a large nonstick skillet over medium heat, sauté the diced onion and green bell pepper until softened (about 5 minutes). Add the ground turkey and break it up as it cooks. Add taco seasoning blend (and optional garlic) and cook until turkey is at least 80% cooked through. If the mixture seems dry, add a few tablespoons of enchilada sauce while cooking. Remove from heat.

4. 4

   Add the cooked turkey mixture to the bowl with the mashed potatoes. Add the drained black beans. Using a spatula, fold in a few tablespoons of enchilada sauce until the mixture is creamy and well combined. Divide the filling among the 5 crispy potato skins, stuffing them generously. Note: If you are freezing for meal prep: select the amount of stuffed potatoes. Allow them to cool completely, then wrap each individually in plastic wrap. Place the wrapped potatoes in a freezer bag and freeze for future meals. (Do not add cheese to these before freezing.) For immediate serving, place the remaining 3 stuffed potatoes on a baking tray. Lightly sprinkle the tops with reduced-fat Mexican cheese (about 3-4 tablespoons per potato). Cover the tray lightly with foil and bake at 400°F for 10-15 minutes to melt the cheese. Remove the foil during the final few minutes to allow the cheese to brown.

5. 5

   Enjoy while hot! Add optional toppings: Greek yogurt or sour cream, avocado, salsa, cilantro, or additional enchilada sauce. Storage Refrigerator: Store leftover baked potatoes in an airtight container for 3 – 5 days. Freezer: Frozen potatoes will keep for up to 3 months. To reheat, thaw overnight in the refrigerator, then top with cheese (3-4 tablespoons) and bake at 375°F for 20-25 minutes until heated through. Leftovers: This recipe typically yields 3+ cups of extra filling, perfect for burritos, bowls, quesadillas, or nachos in follow-up meals.