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Turkey-Mushroom Baked Potatoes
Ingredients
- 4 medium baking potatoes
- Cooking oil (optional)
- 1 2 2/3cup recipe Browned Mushroom Sauce (see bhg.com), thawed
- 2 ounces process Gruyere or process Swiss cheese, cut up
- 2 cups chopped cooked turkey or chicken (10 ounces)
- 1 small red sweet pepper, cut into strips (optional)
- 1 tablespoon snipped fresh parsley (optional)
Directions
1. Scrub potatoes; pat dry. Prick with a fork. If desired, rub with small amount cooking oil. Bake in 425 degree F oven for 40 to 60 minutes or until tender. (Or, cook the 4 potatoes in the microwave on 100 percent power [high] for 13 to 16 minutes, rearranging once.)
2. In a 3-quart saucepan heat thawed Browned Mushroom Sauce to boiling. Add cheese; stir until cheese is melted. Add turkey or chicken; heat through. Cut potatoes open and serve turkey mixture over potatoes. Top with sweet pepper strips and sprinkle with parsley, if desired. Makes 4 servings.
Nutrition Facts
(Turkey-Mushroom Baked Potatoes)
- Servings Per Recipe 4,
- cal. (kcal) 536,
- Fat, total (g) 22,
- chol. (mg) 78,
- sat. fat (g) 7,
- carb. (g) 52,
- fiber (g) 2,
- pro. (g) 32,
- vit. A (IU) 583,
- vit. C (mg) 28,
- sodium (mg) 459,
- calcium (mg) 222,
- iron (mg) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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