Preheat oven to 350˚F.
Using a fork, poke deep holes all around each potato.
Place the potatoes in a baking dish, drizzle with 1 tablespoon of olive oil, and sprinkle with salt.
Bake for 1 hour to 1 hour and 15 minutes, or until skin is crisp and flesh feels soft.
In the meantime, prepare the filling.
Heat 1 tablespoon olive oil in a skillet.
Add the ground turkey and cook until browned, about 3 to 4 minutes, breaking it up with a meat chopper as it cooks. Remove the turkey from the skillet and set aside.
Return the skillet to the burner and heat 2 tablespoons olive oil.
Add the onions and cook for 2 minutes, or until translucent. Stir in the garlic and cook for 20 seconds. Add tomatoes, corn and black beans.
Season with cumin, chili powder, cayenne, salt, and pepper; stir and cook for 2 minutes. You can also skip the seasonings and use about a tablespoon (or to taste) of taco seasoning.
Add the turkey back into the skillet and continue to cook for 3 to 4 minutes or until cooked through. Stir in the fresh parsley and cheese and cook until the cheese is melted and everything is well combined. Remove from the heat. Taste for seasonings, salt, and pepper, and adjust accordingly.
When the potatoes are done, remove them from the oven and let the potatoes rest for a few minutes to cool down a bit.
Score each potato lengthwise; then score each potato crosswise.
Place your fingers on opposite ends of the potato, squeeze in, and then squeeze up until the potato opens. Remove some of the potato flesh to make room for the turkey filling.
Spoon the prepared turkey mixture into each potato.
Top with avocado, tomatoes, and tortilla strips, and serve.
