Stuffed Potato Caps with Turkey Leftovers Stuffed Potato Caps with Turkey Leftovers

Stuffed Potato Caps with Turkey Leftovers

Terrific Trio

Turn your leftovers into a savory appetizer! Hollow out the centers of some Little Potatoes, mix them up in a skillet with leftover turkey and some spices, and top with a homemade crèma.

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Stuffed Potato Caps with Turkey Leftovers

By The Little Potato Company

Stuffed Potato Caps with Turkey Leftovers

Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Terrific Trio

Terrific Trio

Where To Buy

Preparation

Preheat oven to 400° F.

Pierce potatoes two times with a fork. Microwave for seven minutes (or until completely cooked).

In a medium sized skillet, over medium high heat, add oil. Sauté onions, turkey, jalapeño, red pepper, and spices. Reduce heat to low.

Cut potatoes in half lengthwise and scoop out the center. Add potato centers to the skillet, along with the cream cheese. Once incorporated, fill each potato with the filling. Bake for 10 minutes.

Make the Crèma:

Combine all ingredients in a food processor and blend until smooth.

To serve, top each potato with some avocado crèma and chopped cilantro.

Step 1 out of 7

Preheat oven to 400° F.

Step 2 out of 7

Pierce potatoes two times with a fork. Microwave for seven minutes (or until completely cooked).

Step 3 out of 7

In a medium sized skillet, over medium high heat, add oil. Sauté onions, turkey, jalapeño, red pepper, and spices. Reduce heat to low.

Step 4 out of 7

Cut potatoes in half lengthwise and scoop out the center. Add potato centers to the skillet, along with the cream cheese. Once incorporated, fill each potato with the filling. Bake for 10 minutes.

Step 5 out of 7

Make the Crèma:

Step 6 out of 7

Combine all ingredients in a food processor and blend until smooth.

Step 7 out of 7

To serve, top each potato with some avocado crèma and chopped cilantro.

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