January Recipe - Loaded "Nacho" Potato Skins

INGREDIENTS
8 small russet (baking) potatoes (about 2 1/4 lbs total)
Quick Chili Filling
6 ounces 99% extra-lean ground turkey breast
1/4 teaspoon kosher salt
1/4 cup chopped onion
1/4 cup chopped red bell pepper
1 garlic clove, minced
1/3 cup canned diced tomatoes with chiles
1/2 cup canned fat-free refried beans*
3/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon smoked paprika
Potato Skin Toppings
cooking spray or oil mister
1/8 teaspoon kosher salt
Freshly ground black pepper
1 cup (4 ounces) shredded Monterey Jack or sharp cheddar cheese
1/4 cup picked jalapeno slices
1/2 cup light sour cream
1/2 cup pico de gallo, store-bought
1/4 cup scallions
*Read the label to be sure product is gluten-free.

DIRECTIONS
Pierce each potato several times with a fork. Microwave on high for about 12 minutes, or until the potatoes are cooked through. (Alternatively, bake them in a 400 degrees Fahrenheit oven directly