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Turkey & Cheese filled Baked Potatoes

  • Prep Time
    15mins
  • Cook Time
    Total cooking time in the oven at 200 degrees c, gas mark 6 for approximately 1 hour 20 minutes
  • Total Time

Stephanie's mum used to make me these absolute classics when she was a little girl and so she's made them regularly for her kids ever since. They really are very simple to make but so incredibly tasty and filling. They make a great dinner, and are fabulous eaten cold in packed lunches so make more to save for later.

Serves: 4

  • Left over Turkey around 400g 

  • 4 large baked potatoes insides scooped out

  • 4 spring onions finely chopped 

  • 150g finely grated strong cheddar cheese (reserve 20g) 

  • Pinch of black pepper 

  • 1 tablespoon alioli or a small crushed garlic clove and a tablespoon of mayonnaise 

  • Place on a baking sheet on a roasting dish.  Stab the potatoes a few times with a folk.

  • They’ll take around an hour to bake if cooking in the oven, you’ll need the flesh to be soft. (You can microwave your potatoes but the skin won’t be as robust so be careful when scooping and reloading.)

  • Chop the left over Turkey into small cubes.

  • Slice the spring onions into fine circles.

  • Scoop out the insides being careful to leave the skins in tact.

  • With the scooped out insides give it a good mash and add the alioli or the crushed garlic clove and mayonnaise.

  • Then mix in the grated cheese and make a lovely smooth mash.

  • Before adding in the leftover Turkey and the spring onions, season with a pinch of black pepper, sprinkle on the top the reserved grated cheese and pop back in the oven for around 10-15 minutes or until golden on top.  We personally love them with baked beans or a lovely salad.

  • Recipe courtesy of Stephanie Birkett

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