Place potatoes in a large saucepan; fillwith enough cold water to cover. Bring to a boil; reduce heatto simmer and cook until potatoes are fork-tender, 20 to22 minutes.
Drain and set aside. In a large nonstick skillet, cookbacon over medium-high heat; transfer to a paper-towel-linedplate; let cool and break into small pieces. In same skillet,add turkey, salsa, chili powder, oregano, cumin, salt and blackpepper. Cook, stirring to break meat into small crumbles,until turkey is browned, 6 to 7 minutes. When potatoes are coolenough to handle, cut off and discard 1/4 inch from the top ofeach. Scoop out flesh and place in a bowl; add milk to bowl andmash. Stir in turkey mixture, bacon and 1/3 cup cheddar; spoonevenly into potato skins. Top with remaining 1/3 cup cheddar.Coat a baking pan with cooking spray.
Place stuffed potatoeson pan and bake until heated through, 15 to 17 minutes.
