When you can’t get the chill out of your bones, you need to eat a dinner like this. The original called for beef filling, and cheese and milk to add to the potatoes. A few minor adjustments by me, and it’s to my liking. The ingredient list is long, but this comes together nicely.
Twice baked turkey potatoes (adapted from this recipe)
4 large potatoes
olive oil, for brushing
coarse sea salt
freshly ground pepper
1 pound ground turkey
1/2 teaspoon curry powder
splash of Worcestershire sauce
teaspoon of mustard
a few shakes of Tobasco sauce
a couple shakes of ketchup
1 small onion
1 bell pepper, any color
1 medium leek
2 cloves garlic, grated
3 teaspoons tomato paste
1 splash of BBQ sauce
1/2 cup water
2 tablespoons margarine
6 ounce container plain soy yogurt
3/4 cup grated soy cheese, any flavor will do
Scrub the potatoes, brush them with some olive oil, and sprinkle with a little sea salt. Bake in preheated 400 degree oven til done, around 1 hour.
Season the turkey in a large bowl with the salt and pepper, curry powder, Worcestershire sauce, mustard, and ketchup. Mix together well. Finely mince the onion, bell pepper, leek and garlic.
Brown the turkey in a large skillet, then add the vegetables. Add the tomato paste, BBQ sauce, and water. Combine ingredients and simmer for 10 minutes until most of the liquid has evaporated.
Once the potatoes are done, cut them in half lengthwise and scoop out the insides and place in a bowl. Add the margarine and yogurt to the potatoes and mash to a creamy consistency. Season with salt and pepper, and as much cheese to your liking.
Place the potato shells on a baking try, and fill them halfway with the turkey/veggie mixture; pat it in. Top with the fluffy mashed potatoes. Put them back in the oven for 15 – 20 minutes until steamy hot and lightly browned. Makes 4 servings.