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Burnt Turkey and Cheese Bomb Twice-Baked Potatoes

Burnt Turkey and Cheese Bomb Twice-Baked Potatoes

Ingredients

  • 3 ea.
    B-Sized Red Potatoes, scrubbed, oiled, salted
  • 2 oz.
    Canola Oil Blend
  • 1-2 tbsp.
    Kosher Salt
  • 1/4 c
    Sour Cream
  • 1/4 c
    Heavy Cream
  • 1/2 c
    Glenview Farms® Shredded Fontina, Gruyère And Gouda Cheese Blend
  • 1/2 c
    Glenview Farms® Sharp Cheddar
  • 2 oz.
    Chef's Line® All Natural* Smoked Turkey Thigh Burnt Ends and Pieces

Preparation

  1. Wash, Dry, and season potatoes with oil and kosher salt. Cover with foil. 
  2. Place in 400F° oven and bake until potatoes are fork tender. 
  3. Let cool until they can be handled. 
  4. Use enough of the potato to create a flat surface, so it stands up on it's own. 
  5. Scoop potato from the other end, leaving 1/4" around the outer edge, so the the potato doesn't break. Reserve scooped potatoes in a pan and prepare to reheat.
  6. Reheat and process scooped potatoes through food mill/ricer. Fold in heated cream and butter until smooth. Add in cheese, sour cream, salt and pepper, as need to taste. 
  7. Place mixture into a piping bag and pipe back into the reserved potato skins. 
  8. Place back in the oven to reheat before service. 

Liz Howe - Region Culinary Manager

Serves 1

*No artificial ingredients. Minimally processed