We love football in our home. We also love game day food. I’ve taken the opportunity to redo game day food with a healthy, lightened up spin. Baked Idaho potatoes are hollowed out and then filled with a mixture of lean ground turkey and a variety of sauted veggies like carrots, onions, garlic, and kale. Everything comes together by combining tomato paste, mashed potatoes (made from the scooped out baked potatoes), and low fat cheese. Baked to perfection, these are a no-guilt game day treat that you can feel good about serving. Top with a bit of fat free sour cream and scallions for a punch of color. Served alongside a simple garden salad, this is a game day meal you can cheer about.
360 per serving
- 4 Idaho Russet Potatoes, 5" long
- 1 pounds lean ground turkey
- 1/2 cup grated carrot, grate using the largest holes on a box grater
- 1/2 cup diced yellow onion
- 1 clove garlic, minced
- 1 tablespoons olive oil
- 1 cup finely chopped fresh kale leaves
- 1/2 cup fat free sour cream, divided
- 4 tablespoons chicken broth, boxed
- 2 tablespoons tomato paste
- 1 teaspoons sea salt, divided
- 1/4 teaspoons black pepper
- 1 cup low fat shredded cheddar cheese
- 1/2 cup scallions, green portion, thinly sliced
Preheat the oven to 375 degrees. Select potatoes that are approximately 5" long and have a uniform shape. Scrub, wash, dry, and pierce several times with a fork. Bake for about an hour or until the potatoes are cooked through. Cooking times may vary depending on the size of the potatoes. Remove from the oven and allow to cool for 10 minutes. Line a baking sheet with parchment paper. Trim 1/2" from the ends of each potato. Then, cut each potato in half (width wise) across the short center. Using a teaspoon carefully scoop out the potato flesh and reserve in a separate bowl. Be sure to leave at least 1/4" border of potato all around, as well as an 1/2" on the bottom of he potato. Place the potatoes upright onto the baking sheet with the smaller cut side facing down. Set aside. Add 2 tablespoons sour cream, the chicken broth, and 1/2 teaspoon of salt to the reserved potatoes. Mash completely until smooth set aside.
Place the onions, carrots, and olive oil into a skillet. Saute for 5-7 minutes until the vegetables are fragrant and the onions as translucent. Add in the minced garlic and chopped kale, cooking for an additional 2 minutes. Transfer the mixture to a separate bowl. Set aside. Place the ground turkey into the skillet. Cook for 6-8 minutes over medium heat, or until the meat is cooked through. During the cooking process break apart the meat into small crumbles using a spatula. Return the vegetable saute back into the skillet with the meat. Add in 3/4 cup of the reserved mashed potatoes, the tomato paste, remaining salt and pepper, and 1/2 cup shredded cheddar cheese. Work the ingredients together using a silicone spatula until everything is well incorporated.
Top each potato with a pinch (about 1 T) of shredded cheese. Bake at 375 degrees for 10-15 minutes until warmed through and the cheese is melted. Top each potato with a dollop of sour cream and sprinkle with a bit of sliced scallions.