Prick the Russet potato all over with a fork. Microwave for 8 minutes on high. Flip it over in microwave for 8 more minutes. Finish in the toaster oven or regular oven for 5 minutes at 350 degrees to make the skin crispy.

While the potatoes are cooking, start browning your lean ground turkey breast in a tablespoon of canola oil or five or six minutes. Season with salt, pepper, smoked paprika ( or chili powder ) and cayenne if you like it hot.

Pour a jar of salsa into the ground turkey and simmer for 5 minutes (add a little water if it begins to dry out). Add some fresh spinach and frozen corn if you like. A can of beans would go good in this as well.

Slice open the potato and top it with shredded cheese.