Preheat oven to 400°F.
Pierce potatoes two times with a fork. Microwave for seven minutes (or until completely cooked.)
In a medium-sized skillet over medium-high heat, add oil and saute onions, turkey, jalapeno, red pepper, and spices. Reduce heat to low.
Cut potatoes in half lengthwise and scoop out the center. Add potato centers to the skillet, along with the cream cheese. Once incorporated, fill each potato with the filling. Bake for 10 minutes.
To make the crema, combine all crema ingredients in a food processor and blend until smooth.
To serve, top each potato with crema and chopped cilantro.
