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Hot Stuffed Potatoes

Print Recipe
Course Side Dish

Ingredients
  

  • 3 large baked Idaho potatoes
  • 1 can cream of broccoli soup
  • 1/4 cup milk
  • 2 cups grated cheddar cheese
  • 1/2 cup small cooked broccoli florets
  • 1/2 cup cooked diced carrots
  • 1 cup cooked turkey, cut into chunks
  • 1/2 tsp rubbed sage
  • salt and pepper, to taste

Instructions
 

  • Preheat the oven to 350 degrees.
  • Halve the baked potatoes lengthwise. Scoop out the flesh into a large bowl and leave a 1/4 inch thick shell.
  • In a small saucepan combine the soup, milk, and cheese. Cook over medium heat until the cheese is melted and the mixture is smooth. Coarsely mash the potato filling with 1 cup of the cheese sauce. Mix the broccoli, carrots, and turkey into the potato mixture. Add the sage, salt, and pepper.
  • Gently spoon the mixture into the potato shells and place in a flat casserole. Cover the casserole and bake for 20 minutes until hot and bubbly. Serve the remaining cheese sauce on the side. Makes 6 servings. Enjoy!