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 GATC Tomato & Basil Turkey Cutlets 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.