Turkey Mushroom Twice Baked Gouda Potato

Crunchy but soft potatoes with nutty gouda cheese, and hearty turkey onion and mushroom filling.

Turkey Mushroom Twice Baked Gouda Potato

I love cheese. Gouda is one of the top cheeses which makes this Twice Baked Potato stuffed with Gouda and Turkey Mushroom filling, scrumptious!!! For those of you who don’t like leftovers, this recipe uses half of our Turkey Mushroom Onion recipe. Nothing like killing two birds with one stone. You can always make the turkey filing from scratch too!

Twice Baked Potato with Gouda Turkey and Mushroom Filling

Twice Baked Potato with Gouda Turkey and Mushroom Filling

Equipment

• Sheet pan

• Parchment paper

Tips or Tricks

• Leave a thin layer of potato attached to the skin to prevent the skin from breaking when scooping the potatoes out.

Length of Time

• Prep Time - 15 minutes

• Cook time - 70 minutes

Servings

• Serving Size: 2 potato halves

• Servings: Varies on size of potatoes

Ingredients

• 1 ½ pounds russet potatoes, halved

• 1 tablespoon olive oil

• ¼ teaspoon kosher salt

• ¼ teaspoon black pepper

Filling

• ½ batch turkey mushroom onion base filling

  • 1 3/4 tablespoons olive oil

  • 1/2 yellow onion diced

  • 4 ounces canned mushrooms drained and sliced

  • 2 garlic cloves minced

  • ½ pound ground turkey

  • ¾ teaspoon kosher salt

  • ½ teaspoon black pepper

• 3/4 cup grated aged gouda

• 2 teaspoon rubbed sage (or dried sage)

Directions

1. Preheat oven to 350° F

2. Coat potatoes with oil, salt, and pepper.

3. Bake 45 minutes

4. Scoop out potato halves and put in bowl

Filling (Turkey Mushroom Onion Filling)

1. In saucepan, heat oil

2. Add onions, season with salt and pepper to taste. Cook until translucent

3. Add garlic and mushrooms. Cook until heated through

4. Add ground turkey. Season with salt and pepper. Cook until fully browned.

5. Add to potatoes in bowl, along with ½ c gouda and sage.

Assemble

1. Fill potatoes, sprinkle with remaining cheese

2. Bake 25 minutes

3. Serve

Notes

• If you prefer not going through the scooping step, do this instead. Slice the potatoes, roast them, toss them with the filling, cheese and sage. Enjoy!