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Turkey-Mushroom Baked Potatoes
Ingredients
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4
medium baking potatoes
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Cooking oil (optional)
-
1
2 2/3 cup recipe Browned Mushroom Sauce (see bhg.com), thawed
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2
ounces process Gruyere or process Swiss cheese, cut up
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2
cups chopped cooked turkey or chicken (10 ounces)
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1
small red sweet pepper, cut into strips (optional)
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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,
- Calories 536,
- Protein (gm) 32,
- Carbohydrate (gm) 52,
- Fat, total (gm) 22,
- Cholesterol (mg) 78,
- Saturated fat (gm) 7,
- Dietary Fiber, total (gm) 2,
- Vitamin A (IU) 583,
- Vitamin C (mg) 28,
- Sodium (mg) 459,
- Calcium (DV %) 222,
- Iron (DV %) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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