Tomato & Basil Turkey Twice-Baked Potatoes
Recipe by @hungryfan for Great American Turkey Company
Ingredients
- 1 package GATC Tomato & Basil Turkey Cutlets or Strips
- 2 russet potatoes
- 2 tablespoons olive oil
- 1/2 + 1/2 cup shredded mozzarella cheese
- 1/4 cup green onions, sliced
- 1/4 cup + 2 tablespoons fresh parsley, diced
- 4 tablespoons butter, room temperature
- salt & pepper to taste
- balsamic glaze to taste
Directions
-
Preheat oven to 350°F.
-
Wash potatoes and pierce with a fork multiple
times.
-
On a foil-lined sheet pan, bake potatoes 1 to 11⁄2 hours until soft.
-
When potatoes are almost fully cooked, add olive oil and Tomato & Basil Turkey to a skillet over medium heat. Cook until internal temperature reaches 165°F.
-
On a cutting board, let turkey rest for 3 minutes. Use two forks to pull apart cutlet meat until shredded.
-
When potatoes are finished cooking and cooling, slice off the top 1⁄4 of the potato horizontally.
-
Use a spoon to scoop out the insides of the potatoes into a large mixing bowl, leaving a thin wall around the perimeter of the potatoes. Then set aside.
-
In the large mixing bowl, mash the potatoes insides until soft and broken up. Add shredded turkey cutlets, mozzarella, green onions, parsley, butter, salt, pepper, and mix until thoroughly combined.
-
Fill each potato shell with a healthy serving of the mixture and top with remaining mozzarella cheese.
-
Broil stuffed potatoes in oven at 400°F until cheese is melted and golden brown.
-
Garnish twice baked potatoes with a drizzle of balsamic glaze, parsley, salt, and pepper.