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Turkey-Mushroom Baked Potatoes

Makes: 4 servings
Prep 10 mins Bake 425°F 40 mins
Turkey-Mushroom Baked Potatoes
  • 4  medium  baking potatoes
  •  Cooking oil (optional)
  • 1 2 2/3 cup 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)

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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