Slice potatoes in half, lengthwise. Scoop out center of potato to within 1/4-inch of potato skin. Reserve potato for other use.
In medium skillet, over medium-high heat, combine turkey, onion, and garlic. Cook 5 minutes or until turkey is no longer pink; drain meat juices if necessary. Add tomatoes, chili powder, oregano, cumin, red pepper flakes and salt. Cook 15 minutes or until most of liquid has evaporated.
Spoon turkey mixture into potato shells and sprinkle with cheese. On 9-X 13-X 2-inch jellyroll pan, bake shells in 375 degrees F. oven for 15 minutes or until cheese melts.