Loaded Turkey and Gravy Stuffed Potatoes recipe
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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
Nutrition Info
- 939.8 caloriescarbohydrate: 79.1 gcholesterol: 157.3 mgfat: 56.7 gfiber: 10 gprotein: 31.4 gsaturatedFat: 30.7 gservingSize: -sodium: 1202.8 mgsugar: 4.4 gtransFat: : -unsaturatedFat: : -
Directions Loaded Turkey and Gravy Stuffed Potatoes
Directions
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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.