Stuffed Salsa Verde Potatoes With Leftover Turkey Recipes

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LOADED TURKEY AND GRAVY STUFFED POTATOES



Loaded Turkey and Gravy Stuffed Potatoes image

Another creative way to use up leftovers! All the flavors of America's favorite eating holiday in a twice-baked potato. Serve with a green salad and you have a meal!

Provided by Julie Hubert

Categories     Meat and Poultry Recipes     Turkey

Time 1h35m

Yield 4

Number Of Ingredients 11

4 large baking potatoes
1 tablespoon canola oil
½ cup butter, melted
½ cup leftover gravy
½ cup cream cheese
½ teaspoon sea salt
½ teaspoon ground black pepper
1 cup chopped cooked turkey
1 cup chopped leftover stuffing
2 green onions, thinly sliced
1 ¼ cups shredded Cheddar cheese, divided

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Place potatoes on a baking sheet; rub with canola oil.
  • Bake in the preheated oven until easily pierced with a knife, about 1 hour. Reduce oven temperature to 350 degrees F (175 degrees C).
  • Cut potatoes in half lengthwise. Scrape flesh into the bowl of a stand mixer, being careful not to tear the skin. Leave a small rim of flesh in the skin intact. Place hollowed-out potato skins back on the baking sheet.
  • Beat butter, gravy, cream cheese, salt, and pepper into the potato flesh on low speed. Add 1 cup Cheddar cheese; mix for a few seconds. Remove bowl from the stand mixer; fold in turkey, stuffing, and green onions using a spatula.
  • Fill potato skins with the mixture. Sprinkle remaining 1/4 cup Cheddar cheese on top.
  • Return to the oven; bake until warmed through, about 15 minutes.

Nutrition Facts : Calories 939.8 calories, Carbohydrate 79.1 g, Cholesterol 157.3 mg, Fat 56.7 g, Fiber 10 g, Protein 31.4 g, SaturatedFat 30.7 g, Sodium 1202.8 mg, Sugar 4.4 g

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