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Tomato & Basil Turkey Twice Baked Potatoes

Tomato & Basil Turkey Twice Baked Potatoes
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The following recipe and photography was provided by The Great American Turkey Company and @thehungryfan.

These are not your traditional baked potatoes! Filled with The Great American Turkey Company’s pre-seasoned Tomato & Basil Turkey Strips, onions, herbs and mozzarella cheese, it’s a full meal that is is twice baked and packed with two times the flavor!

Tomato & Basil Turkey Twice Baked Potatoes

Tomato & Basil Turkey Twice Baked Potatoes


  • 1 package The Great American Turkey Company Tomato & Basil Turkey
  • 2 russet potatoes
  • 2 Tbsp. olive oil
  • 1/2 + 1/2 cup shredded mozzarella cheese
  • 1/4 cup green onions, sliced
  • 1/4 cup + 2 Tbsp. fresh parsley, diced
  • 4 Tbsp. butter, room temperature
  • Salt and pepper, to taste
  • Balsamic glaze, to taste


  1. Preheat oven to 350°F.
  2. Wash potatoes and pierce with a fork multiple times.
  3. On a foil-lined sheet pan, bake potatoes for 1 to 1 1⁄2 hours until soft.
  4. When potatoes are almost fully cooked, add olive oil and Tomato & Basil Turkey Strips to a skillet over medium heat. Cook until internal temperature reaches 165°F.
  5. On a cutting board, let turkey strips rest for 3 minutes. Use two forks to pull apart the meat until shredded.
  6. When potatoes are finished cooking and cooling, slice off the top 1⁄4 of the potato horizontally.
  7. Use a spoon to scoop out the insides of the potatoes into a large mixing bowl, leaving a thin wall around the perimeter of the potatoes. Set aside.
  8. In the large mixing bowl, mash the potatoes insides until soft and broken up. Add shredded turkey, 1/2 cup of mozzarella, green onions, parsley, butter, salt and pepper. Mix until thoroughly combined.
  9. Fill each potato shell with a healthy serving of the mixture and top with remaining mozzarella cheese.
  10. Broil stuffed potatoes in oven at 400°F until cheese is melted and golden brown.
  11. Garnish twice baked potatoes with a drizzle of balsamic glaze, parsley, salt, and pepper.

Tomato and Basil Twice Baked Potatoes

Heinen's Grocery Store

By Heinen's Grocery Store

In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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