a cookie hybridized from spice cookies and Dad’s® cookies. I bet you can’t stop at one!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 4 |
| Yield: | 4 stuffed potatoes |
Ingredients
- 4 medium potatoes
- ¾ cup shredded or cubed cooked turkey
- ¾ cup green salsa
- 1 lightly packed fresh cilantro (leaves and tender stems)
- ½ cup sour cream, or more to taste
- 2 tablespoons cream cheese, softened
- 2 tablespoons butter, softened
- salt and ground black pepper to taste
- 4 tablespoons shredded Mexican cheese blend, or to taste
Instructions
- Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
- 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.
- Mix turkey, salsa, and chile pepper together in a bowl.
- 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.
- Return to the oven and bake until heated through, about 15 minutes.
Nutrition Facts
| Calories | 392 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 5 g |
| Protein | 15 g |
| Saturated Fat | 11 g |
| Sodium | 304 mg |
| Sugars | 4 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |