Idaho Turkey
- Number of Servings: 4
Ingredients
4 medium baking potatoes1 1/3 cup shredded cooked Turkey light meat4 cups chopped, cooked broccoli1 cup Kraft Shredded 2% Mexican Four Cheese blend8 tbsps reduced fat Sour Cream2 tbsps Land O Lakes light butter with canola oil4 tbsp sliced green onion1/2 tsp Herbamare Herb Seasoning Salt
Wash and poke potatoes with a fork. Wrap potatoes in paper towel. Place in microwave. Microwave on high for 6 minutes. Turn the potatoes and cook for an additional 6 minutes. If the potatoes are done, they should feel soft when squeezed. If not, turn and cook for a couple minutes longer.
While the potatoes are cooking, steam 4 cups of broccoli. and warm and shred the turkey. Slice the green onions. .
When potatoes are done, place each potato on a plate. Cut them open and divide the toppings on the potatoes. On each potato sprinkle 1/8 teaspoon Herbamare, 1/2 tablespoon butter, 1/3 cup shredded turkey, 1 cup broccoli, 1/4 cup shredded cheese, 1 tablespoon sliced green onions, and top with 1 tablespoon sour cream.
NOTES: Since we accommodate various allergies at our house, we would also provide these options for those with different dietary needs and preferences. These changes will change the calorie content of the recipe.
Salsa would be provided for those like my husband and sons-in-law who were not allergic to tomatoes and peppers who wanted to add an additional "kick" to their potato.
For my daughter who is allergic to russet potatoes and cow's dairy, we substitute a sweet potato and goat's cheese and leave off the sour cream and butter and serve the broccoli with herbamare on the side.
For my lacto-vegetarian niece we substitute a sweet potato and black or white beans for the turkey and serve the broccoli with heramare on the side. The grandchildren prefer the white beans because they are softer.
Number of Servings: 4
Recipe submitted by SparkPeople user LAWOLF2.
While the potatoes are cooking, steam 4 cups of broccoli. and warm and shred the turkey. Slice the green onions. .
When potatoes are done, place each potato on a plate. Cut them open and divide the toppings on the potatoes. On each potato sprinkle 1/8 teaspoon Herbamare, 1/2 tablespoon butter, 1/3 cup shredded turkey, 1 cup broccoli, 1/4 cup shredded cheese, 1 tablespoon sliced green onions, and top with 1 tablespoon sour cream.
NOTES: Since we accommodate various allergies at our house, we would also provide these options for those with different dietary needs and preferences. These changes will change the calorie content of the recipe.
Salsa would be provided for those like my husband and sons-in-law who were not allergic to tomatoes and peppers who wanted to add an additional "kick" to their potato.
For my daughter who is allergic to russet potatoes and cow's dairy, we substitute a sweet potato and goat's cheese and leave off the sour cream and butter and serve the broccoli with herbamare on the side.
For my lacto-vegetarian niece we substitute a sweet potato and black or white beans for the turkey and serve the broccoli with heramare on the side. The grandchildren prefer the white beans because they are softer.
Number of Servings: 4
Recipe submitted by SparkPeople user LAWOLF2.
Nutritional Info Amount Per Serving
- Calories: 398.3
- Total Fat: 11.6 g
- Cholesterol: 54.7 mg
- Sodium: 565.5 mg
- Total Carbs: 45.9 g
- Dietary Fiber: 7.6 g
- Protein: 27.9 g
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