Turkey-Mushroom Baked Potatoes

  • Makes: 4 servings
  • Prep: 10 mins
  • Bake: 40 mins 425°F
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Turkey-Mushroom Baked Potatoes
Cooking oil (optional)
2 2/3 cup recipe Browned Mushroom Sauce (see bhg.com), thawed
ounces process Gruyere or process Swiss cheese, cut up
cups chopped cooked turkey or chicken (10 ounces)
small red sweet pepper, cut into strips (optional)
tablespoon snipped fresh parsley (optional)
  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)
    Per serving:
  • 536 kcal cal.,
  • 22 g fat
  • (7 g sat. fat,
  • 78 mg chol.,
  • 459 mg sodium,
  • 52 g carb.,
  • 2 g fiber,
  • 32 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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