Wednesday, March 25, 2015

Turkey Stuffed Potato Skins- Shepherd's Pie Style

My friend Danielle B. posted a picture of a shepherd's pie on her Facebook page a few weeks ago. The bowl for the pies were potato skins which made the "dish" completely edible, inside and out. I loved the idea so much that I decided to make my own version using their technique. I present to you, turkey stuffed potato skins. This is a must try for your next dinner party. They are easy to make, inexpensive and delicious.
5 Large Russet Potatoes
1 lb Ground Turkey
1/2 Green Bell Pepper
1/2 Red Bell Pepper
1 Small Onion
1 Tbsp Italian Seasoning
1 Tsp of Crushed Red Peppers
1 Tbsp of Olive Oil
2 Tbsp of Butter
1/2 Cup of Milk ( I used Almond Milk)
Salt to Taste
Cilantro for garnish
Bake the potatoes until they are tender, about 40-45 minutes at 375 degrees.  Allow to cool a bit and then cut the potatoes opened and use a spoon to scrape out the insides of 4 of them leaving enough along the sides to hold the stuffing.  Add the 5th potato to the scrapings of the 4 potatoes and mash with milk, butter and salt and set aside.
Heat olive oil and add peppers and onion, cook for 5 minutes. Add turkey and mash and stir the meat to avoid large lumps of meat from forming. Add crushed red peppers, Italian seasonings and salt. Allow to cook thoroughly, should be done in 10 minutes.
Stuff skins with sauteed ground turkey and piped the mashed potato to cover the meat. Bake for 20 minutes and then broil on high for 3-5 minutes until the tops become slightly brown and toasty. Garnish with chopped cilantro, grab a glass of wine and enjoy this pretty little treat. Feel free to share with friends, they'll love you more.
Sauteed ground turkey and potato skins ready to form a union.