With Thanksgiving coming up, I wanted to come up with a few recipes for holiday leftovers. This Turkey and Jalapeno Loaded Twice Baked Potatoes recipe uses my all time favorite protein-packed ingredient, leftover TURKEY! You can certainly use chicken, ham or replace the meat with veggies but I promise you this recipe is perfect with leftover turkey.
This metabolism boosting recipe is the perfect the day after a calorie packed holiday, I like to serve one potato half with a crisp salad like my Metabolism Boosting Fruit and Nut Salad.
Makes 4 Turkey and Jalapeno Loaded Twice Baked Potatoes servings.
- 2 large potatoes
- 1/2 cup chopped turkey
- 1/4 cup Greek Yogurt
- 1/2 cup sharp cheddar cheese
- 1 jalapeno (substitute 1/2 bell pepper if you don’t like heat)
- Hot Sauce- optional
Heat oven to 425 degrees. Stab the potatoes a few times with a fork and heat in the microwave for 5-7 minutes until cooked through. While they cook, slice the cheddar into small cubes and slice the jalapeno removing all the seeds and the ribs (this will remove most of the heat).
Once the potato has cooled enough slice in half, length wise. Using a spoon hollow out the flesh/insides of your potato halves, move the potato’s flesh to a medium bowl and smash with the back of your spoon or a fork. Then add the Greek yogurt, the cheese (hold some back for the tops) and the jalapeno and a little hot sauce and mix together.
Fill the hollow halves of the potatoes with the mixture and add the rest of the cheese. Place potatoes on a rimmed baking sheet in the oven for 10 minutes, when the cheese is melted and oozing out the sides the Turkey and Jalapeno Loaded Twice Baked Potatoes are ready.
Nutrition information for Turkey and Jalapeno Loaded Twice Baked Potatoes:
Each serving (1/2 a potato) has:
- Calories: 260
- Fat: 6
- Fiber: 3
- Protein: 19
- Carbs: 33