Salsa verde and an Anaheim chile pepper mixed with leftover turkey make a zesty filling for twice-baked, stuffed potatoes.
Preparation Time
15 mins
Cooking Time
1 hr 15 mins
Total Time
1 hr 30 mins
Calories
392 Calories
Recipe Instructions
Step 1
Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
Step 2
Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven and allow to cool slightly; leave oven on.
Step 3
Mix turkey, salsa, and chile pepper together in a bowl.
Step 4
Make a slice in the top of each potato and scoop out the inside. Place in a bowl and mash. Add turkey-salsa mixture, sour cream, cream cheese, butter, salt, and pepper; mix to desired consistency. Fill potatoes with mixture and sprinkle Mexican cheese on top.
Step 5
Return to the oven and bake until heated through, about 15 minutes.
Ingredients
2 tablespoons butter, softened
salt and ground black pepper to taste
2 tablespoons cream cheese, softened
4 medium potatoes
4 tablespoons shredded Mexican cheese blend, or to taste
1 lightly packed fresh cilantro (leaves and tender stems)
