Dinner · Easy

Turkey Stuffed Baked Potatoes

Name: Turkey Stuffed Baked Potatoes
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Yield: 4
Ingredients: 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

Baked potatoes filled with cooked turkey mince, tomato, spinach, yogurt and reduced-fat cheddar. Soften the potatoes before adding the filling.

Protein: 49g
Energy: 602 kcal
Carbs: 62g
Fat: 19g
Time: 95 min
Serves: 4

Halal

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

Heat the oven to 210°C, scrub and pierce the potatoes, and dice the tomato; keep the raw ground turkey separate from the spinach and yogurt toppings.
Bake the four roughly 300 g whole potatoes at 210°C for about 60–70 minutes, turning once, until a skewer slides easily into the centre; larger potatoes may need longer.
During the last 15 minutes of baking, crumble the ground turkey into a wide non-stick pan and brown it over medium-high heat until no raw patches remain and the meat reaches 74°C. Add diced tomato for 3 minutes, then wilt the spinach for 1–2 minutes.
Split the baked potatoes lengthwise and gently fluff the centres with a fork without removing the flesh.
Fill with the turkey mixture, add the measured cheddar and return to the oven for 3–5 minutes just until the cheese melts.
Top with yogurt after baking so it stays cool and creamy.
Serve one evenly filled potato portion as part of each of the 4 servings.
Check the thickest poultry portion with a clean instant-read thermometer and continue cooking until it reaches 74°C before serving.