Twice Baked Turkey Cheddar Potatoes |
Turn holiday leftovers into a complete meal. Serve with a fresh green salad.
Ingredients
| 6 | large baking potatoes | 6 |
| 4 tbsp | olive oil, divided | 60 mL |
| 2 tsp | kosher salt | 10 mL |
| 1/4 cup | red onions, chopped | 60 mL |
| 1 tsp | garlic, minced | 5 mL |
| 1 tsp | dried rosemary | 5 mL |
| 1 cup | cream cheese, softened | 250 mL |
| 1/4 cup | butter, softened | 60 mL |
| 1/4 cup | milk | 60 mL |
| 1/4 cup | Parmesan cheese | 60 mL |
| 1/4 cup | parsley, chopped | 60 mL |
| 3 cups | cooked turkey, diced | 750 mL |
| 1/2 cup | cheddar cheese, grated | 125 mL |
Directions
Directions: Preheat oven to 425¦F (220¦C).
Scrub
potatoes and prick several times with a fork. Rub potatoes with 2 tbsp
oil, place on a baking sheet, and sprinkle with salt. Bake for 45-60
minutes. Remove from the oven and let cool on a rack.
In a pan,
heat the remaining 2 tbsp oil over medium heat. Saute onions until
transparent. Add garlic and rosemary and continue to cook for five
minutes. Remove from heat and set aside.
Cut each potato in half
lengthwise. With a spoon carefully scoop the pulp out leaving 1/4 inch
of pulp on the inside of each half for stability.
In a large
bowl, mash the pulp well; add the cream cheese, butter, milk, Parmesan,
onion/garlic mix, parsley and turkey. Mix together well. Divide filling
evenly between the halves and return to the baking sheet. Sprinkle each
half with cheese and bake at 325¦F (160¦C) for 20 minutes or until
heated through.
Makes 6 servings.
Recipe and photo courtesy of the Turkey Farmers of Ontario.
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Donna | March 25, 2010 at 11:40 am - §
would it be possible to get a calorie count for the recipes.