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Turkey Stuffed Baked PotatoesPhoto: Anthony Rahayel / Pexels

Dinner · Easy

Turkey Stuffed Baked Potatoes

Turkey Stuffed Baked Potatoes uses familiar supermarket ingredients such as Lean Ground Turkey, raw, Potato, Greek Yogurt 2% and is intentionally designed for uncomplicated everyday cooking. The method is oven-baked potatoes filled with a separately cooked turkey mixture and finished with cool yogurt, so the preparation matches the actual character of the dish instead of relying on a generic cooking template.

Protein
49g
Energy
602 kcal
Carbs
62g
Fat
19g
Time
50 min
Serves
4
Halal
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What you need

Ingredients

Measured for 4 servings.

  • 600 gLean Ground Turkey, raw
  • 1200 gPotato
  • 280 gGreek Yogurt 2%
  • 80 gCheddar, reduced fat
  • 400 gTomato
  • 200 gSpinach

Make it

Method

  1. Weigh and prepare all ingredients for Turkey Stuffed Baked Potatoes: 600 g Lean Ground Turkey, raw, 1200 g Potato, 280 g Greek Yogurt 2%, 80 g Cheddar, reduced fat, 400 g Tomato, 200 g Spinach. Wash produce and cut or grate it as the recipe requires. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.

  2. Preheat the oven to 210°C. Scrub the potatoes, pierce them several times and bake directly on a tray until the centre is soft when pierced, about 30–35 minutes depending on size.

  3. While the potatoes bake, cook the ground turkey in a wide pan over medium-high heat, breaking it into small pieces. Add tomato and spinach only after the turkey has browned.

  4. Split the baked potatoes lengthwise and gently fluff the centres with a fork without removing the flesh.

  5. Fill with the turkey mixture, add the measured cheddar and return to the oven for 3–5 minutes just until the cheese melts.

  6. Top with yogurt after baking so it stays cool and creamy.

  7. Serve one evenly filled potato portion as part of each of the 4 servings.

  8. Check the thickest poultry portion with a clean instant-read thermometer and continue cooking until it reaches 74°C before serving.

  9. Use the finished weight to divide the recipe into 4 equal servings where practical; this keeps the portion size aligned with the nutrition calculation.

Per serving

Nutrition snapshot

Protein
49g
Carbs
62g
Fat
19g
Energy
602 kcal

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