Stuffed Salsa Verde Potatoes With Leftover Turkey Food

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

Ingredients

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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