Turkey stuffed potatoes are easy, healthy, and so satisfying. Saucy ground turkey, a baked potato, and melted cheese. It doesn’t get much better than that!
These are like a cross between turkey sloppy joes and stuffed potatoes. Stuffed and twice-baked potatoes are so delicious, but let’s face it, they are a little fussy. Bake the potato, pull out the filling, mix it, repack the potato skins, and bake again. It’s fancy and impressive, but a little too complicated for a weeknight.
In this recipe, the saucy ground turkey is piled on top of the flesh of the baked potato. The sauce soaks into the potato as everything bakes and the cheese melts. Scrumptious!
Ingredients
Russet Potatoes: Russets are one of the best for baked potatoes. Their oblong shape makes them easy to cut in half and pile with yummy toppings. 🙂
Ground Turkey: We use lean ground turkey.
Onion: I almost always use red onion, but any onions would work.
Ketchup: Ketchup is a great base for a sauce, adding flavor and color.
Brown Sugar: A little sweetness to contrast the savory flavor.
Apple Cider Vinegar: Adds tangy acidic flavor.
Worcestershire Sauce: Adds a nice savory flavor.
Hot Sauce: We love sriracha sauce. Use any hot sauce you like, or omit if you don’t want the sauce to be spicy.
Brown Mustard: Any mustard you happen to have would be fine. I am not especially fond of any mustard, but I like the flavor brown or stone ground mustard adds to recipes.
Cheddar Cheese: Melted cheese makes everything better.
Sour Cream or Cottage Cheese: Sour cream is the classic potato accompaniment. We have found cottage cheese to be equally delicious. Hubby has been keeping cottage cheese from ALDI around for snacking.
Instructions
Start by prepping the potatoes. I like to start the potatoes in the microwave to speed up the baking process. This makes the recipe quick enough for a weeknight.
While the potatoes are baking, brown the ground turkey. Break up the turkey as it cooks into small pieces. This will make it easier to pile the mixture onto the potatoes.
Add the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, hot sauce, and mustard. Stir and cook until everything is heated and well combined. Add a little salt and pepper if you like. It is a very flavorful mixture, and you likely wouldn’t need too much extra seasoning.
Pull the potatoes out of the oven and carefully slice them in half. Take a fork and fluff up the potato flesh a bit. Pile each potato half with the turkey mixture and sprinkle with cheese.
Add a little sour cream or cottage cheese. Turkey stuffed potatoes can be served alone or with a green vegetable or salad.
Turkey Stuffed Potatoes
Ingredients
- 2 medium sized russet potatoes scrubbed and packed until tender *see note
- ½ pound ground turkey
- ¼ cup onion diced
- ¼ cup ketchup
- 1 Tbsp brown sugar
- 2 tsp apple cider vinegar
- 1 tsp Worcestershire sauce
- 1 tsp hot sauce- or to taste
- ½ tsp brown mustard
- ½ cup cheddar cheese shredded
- sour cream or cottage cheese for topping
Instructions
- Preheat oven to 375 degrees F.
- Add the ground turkey to a skillet. Cook until it is no longer pink and is cooked through, about 5 to 7 minutes. Be sure to break up the turkey into small pieces as it is cooking.
- Add the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, hot sauce, and mustard. Continue cooking and stirring occasionally for an additional 5 minutes. Season to taste with salt and pepper.
- Slice the potatoes open and fluff the inside with a fork. Divide the turkey mixture evenly between the potatoes. Top with the shredded cheese.
- Place the potatoes on a baking sheet and return to the oven for about 5 to 10 minutes or until the cheese is melted.
- Serve immediately topped with sour cream. or cottage cheese.