Twice Baked Turkey Cheddar Potatoes

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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
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 325ºF (160ºC) for 20 minutes or until heated through. Serve with a side salad and you have a complete meal!  Makes 6 servings. 

Source:  Ontario Turkey Marketing Board

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