Tomato & Basil Turkey Twice Baked Potatoes

Instructions

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.