Twice-Baked Ground Turkey Potatoes

Potato skins filled with ground turkey and mashed potatoes, and topped with cheese.

5 from 1 vote

Twice-Baked Ground Turkey Potatoes

These easy twice-baked ground turkey potatoes are stuffed with creamy mashed potatoes and taco-spiced turkey. They are all topped off with melted cheese.

Prep Time10

Cook Time30

Total Time40

Course: Entrees

Cuisine: Mexican

Keyword: Poultry Recipes

Servings: Servings

Calories: 250.3kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

4 small russet potatoes about 8 ounces each
2 tablespoons light cream cheese softened
¼ cup + 3 tablespoons nonfat milk
½ pound lean ground turkey (93% lean)
2 garlic cloves minced
1 teaspoon chili powder
¾ teaspoon ground cumin
½ teaspoon paprika
½ teaspoon oregano
½ teaspoon salt
½ teaspoon ground pepper
2 green onions thinly sliced
½ cup grated cheddar cheese divided

For Serving:

Sliced green onions
Salsa

Instructions

Preheat oven to 400 degrees F.
With a fork, pierce each potato in several places. Microwave until tender when pierced with a fork, about 12 minutes, turning halfway through.
When the potatoes are cool enough to handle, cut in half lengthwise. Scoop out the flesh, leaving a ¼-inch border and transfer the flesh to a medium-sized bowl.
Add the cream cheese and skim milk to the bowl with the potato and mash with the back of a fork or a potato masher.
Heat a large nonstick skillet over medium-high heat and coat the skillet with cooking spray. Add the ground turkey and cook, crumbling with a wooden spoon, until almost cooked through.
Add the garlic, cumin, chili powder, paprika, oregano, salt and pepper, and cook until the turkey is cooked through.
Stir the ground turkey, green onions and ¼ cup cheddar cheese into the potato mixture until combined.
Place the potato skins on a baking sheet and divide the turkey/potato mixture evenly between the skins. Divide the remaining ¼ cup cheddar cheese between the stuffed potatoes.
Bake the potatoes until the cheese is melted and the skins are slightly crisp, about 15 minutes.
Garnish with green onions and serve with salsa.

Notes

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition