Turkey-stuffed Baked Pota­toes

But­tery Yukon pota­toes turn into a stick-to-your-ribs meal when you load ’em up with turkey and ba­con

Woman's World - - Weeknight Wonderful -

4 slices ba­con, chopped 1 onion, chopped 2 cups 1" chunks cooked turkey 1 cup cherry toma­toes 1⁄ cup lower sodium chicken broth 2 4 ( 6 oz.) Yukon Gold pota­toes 8 Tbs. shred­ded Ched­dar cheese 1⁄ cup sour cream 2 2 Tbs. sliced chives In large non­stick skil­let over medi­umhigh heat, cook ba­con and onions un­til ba­con is cooked, 10–12 min., stir­ring oc­ca­sion­ally. Add turkey and toma­toes; cook un­til browned and toma­toes start to soften, 5 min. Stir in broth; cook un­til slightly re­duced, 1 min. Cover; re­move from heat. Mean­while, with fork, pierce pota­toes sev­eral times; mi­crowave ac­cord­ing to mi­crowave man­u­fac­turer’s di­rec­tions. Split open length­wise; fluff flesh slightly. Sprin­kle 1 Tbs. cheese over each; di­vid­ing evenly, top with turkey mix­ture. Serve with sour cream, chives and re­main­ing cheese as de­sired. Serv­ings: 4. Kitchen time: 30 min. To­tal time: 30 min. Calo­ries: 479 Pro­tein: 32g Fat: 23g (10g. sat.) Chol.: 117mg Carbs.: 37g Sodium: 422mg Fiber: 4g Sugar: 5g

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.