Stuffed Salsa Verde Potatoes with Leftover Turkey
Description
Salsa verde and an Anaheim chile pepper mixed with leftover turkey make a zesty filling for twice-baked, stuffed potatoes.
Ingredients
•
4 medium potatoes
•
3/4 cup shredded or cubed cooked turkey
•
3/4 cup green salsa
•
1 lightly packed fresh cilantro (leaves and tender stems)
•
1/2 cup sour cream, or more to taste
•
2 tablespoons cream cheese, softened
•
2 tablespoons butter, softened
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salt and ground black pepper to taste
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4 tablespoons shredded Mexican cheese blend, or to taste
Directions
1
Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
2
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.
3
Mix turkey, salsa, and chile pepper together in a bowl.
4
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.
5
Return to the oven and bake until heated through, about 15 minutes.