Twice Baked Turkey Cheddar Potatoes
Ingredients:
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6 (6 ) large baking potatoes
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4 tbsp (60 mL) olive oil, divided
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2 tsp (10 mL) kosher or sea salt
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1/4 cup (50 mL) red onions, chopped
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1 tsp (5 mL) garlic, minced
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1 tsp (5 mL) dried rosemary
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1 cup (250 mL) cream cheese, softened
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1/4 cup (50 mL) butter, softened
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1/4 cup (50 mL) milk
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1/4 cup (50 mL) parmesan cheese, grated
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3 cup (750 mL) cooked turkey, diced
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1/4 cup (50 mL) parsley, chopped
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1/2 cup (125 mL) cheddar cheese, grated
Preparation:
Pre-heat 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 remaining 2 tbsp oil over medium. Sauté 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 a ¼-inch of the pulp on the inside 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 cheddar cheese and bake at 325°F (180°C) for 20 minutes or until heated through. Serve with a side salad and you have a complete meal!
Show 1 Great Tastes of Manitoba 2006-07
Courtesy of Manitoba Turkey Producers
www.turkey.mb.ca