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 calories
carbohydrate: 79.1 g
cholesterol: 157.3 mg
fat: 56.7 g
fiber: 10 g
protein: 31.4 g
saturatedFat: 30.7 g
servingSize: -
sodium: 1202.8 mg
sugar: 4.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Place potatoes on a baking sheet, rub with canola oil.

  2. Bake in the preheated oven until easily pierced with a knife, about 1 hour. Reduce oven temperature to 350 degrees F (175 degrees C).

  3. 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.

  4. 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.

  5. Fill potato skins with the mixture. Sprinkle remaining 1/4 cup Cheddar cheese on top.

  6. Return to the oven, bake until warmed through, about 15 minutes.

Recipe Yield

4 potatoes

Recipe Note

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!

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