Baked Potatoes with Turkey and Spicy Cheese Sauce

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Recipe intro

"Baked potatoes with turkey and spicy cheese sauce" is a mouthwatering recipe that combines the deliciousness of tender, baked potatoes with the savory flavors of seasoned turkey and a zesty cheese sauce. This dish is perfect for those looking for a hearty and satisfying meal. The potatoes are baked until crispy on the outside and fluffy on the inside, while the turkey adds a protein-packed element. The spicy cheese sauce adds a kick of flavor that elevates this classic dish to new heights.

Keywords: baked potatoes, turkey, spicy cheese sauce, recipe, hearty.

Baked potatoes with turkey and spicy cheese sauce recipe details

Baked potatoes with turkey and spicy cheese sauce recipe, recipe Rating: 4.8
Number of votes:130

Turn leftover turkey into this spicy, cheesy, hearty meal. The turkey and cheese sauce could also work as a topping for leftover mashed potatoes.
Ready in: 1 hour 10 mins

Ingredients

Serves: 4

• 4 Russet potatoes
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 1 cup shredded Provolone cheese
• 1 teaspoon hot pepper sauce, to taste
• Salt and pepper, to taste
• 4 cups cooked shredded turkey

Preparation method

Prep: 10 mins | Cook: 1 hour

1. Preheat oven to 400 degrees F.
2. Pierce the potatoes a few times with a fork. Place on baking sheet and bake for 1 hour, or until you can easily slide a knife through the potatoes.
3. While potatoes are baking, make the sauce: melt butter in a saucepan over medium heat. Whisk in the flour and cook, stirring, for 1 minute. Slowly pour in milk and bring to a boil. Boil for 2 minutes to thicken, then remove from heat and stir in cheese until it melts. Season with hot sauce, salt, and pepper.
4. Split potatoes open and serve each topped with 1 cup cooked turkey and a generous ladle of cheese sauce.Cook potato faster in microwave

In a hurry? Cook the potatoes in the microwave. Pierce with a fork as above, then put in microwave on a paper towel. Microwave on high for 15 minutes (only 8-10 if you are doing just 1 potato), or until you can easily slide a knife through the potato.