Stuffed Salsa Verde Potatoes with Leftover Turkey

Ingredients and Weight:

• 8 large russet potatoes (about 3 pounds)
• 1 cup salsa verde
• 1 cup leftover turkey, shredded or diced
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped onion
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped fresh cilantro
• 1/4 cup sour cream
• Salt and pepper to taste

Preparation Time:

20 minutes

Cooking Time:

1 hour 15 minutes

Difficulty Level:

2 (easy)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. Scrub potatoes clean and pierce each potato with a fork several times.
3. Rub potatoes with olive oil and season with salt and pepper.
4. Bake potatoes for 1 hour until tender when pierced with a fork.
5. While potatoes are baking, make the stuffing. In a bowl, combine salsa verde, turkey, cheddar cheese, onion, bell pepper, cilantro, sour cream, and season with salt and pepper to taste.
6. Remove potatoes from oven and let cool slightly.
7. Cut potatoes lengthwise and gently scoop out the flesh, leaving about 1/2-inch around the edges.
8. Mash the potato flesh with a fork and add it to the stuffing mixture.
9. Stuff the hollowed-out potato shells with the turkey mixture.
10. Return potatoes to the oven and bake for 15 additional minutes, or until heated through.

Nutritional Information:

• Calories: 350 per serving
• Protein: 25 grams
• Carbohydrates: 40 grams
• Fat: 15 grams

Dish Characteristics:

• Comforting and satisfying dish perfect for a cold night
• Flavorful and hearty with a combination of savory and tangy flavors
• Versatile and easy to customize with different toppings and fillings
• Great way to use up leftover turkey from Thanksgiving or Christmas

User Comments:

• "These potatoes were a hit at our dinner party. Everyone loved the combination of flavors and the crispy skin."
• "I made these with leftover turkey from Christmas and it was the perfect way to use it up."
• "I added some roasted mushrooms to the stuffing and it made them even more delicious."

Special Precautions and Tips:

• Use a sharp knife to cut the potatoes in half to prevent them from breaking.
• Be careful not to scoop out too much of the potato flesh, as the potatoes will become too thin and break.
• If you don't have salsa verde, you can make your own by blending together fresh parsley, basil, capers, garlic, and olive oil.
• To make a vegetarian version of this dish, use roasted vegetables instead of the turkey.