Stuffed Baby Potatoes

Ingredients for Stuffed Baby Potatoes

• 900g (about 20) baby red potatoes

• 4 slices centre-cut bacon

• 350g turkey mince (93 percent lean)

• 80g salsa

• 1 teaspoon chilli powder

• 1/2 teaspoons oregano

• 1/4 teaspoons ground cumin

• 1/4 teaspoons salt

• 1/8 teaspoons freshly ground black pepper

• 60ml whole milk

• 160ml shredded reduced-fat cheddar, divided

• Vegetable oil cooking spray

Heat oven to 204°C. Place potatoes in a large saucepan; fill with enough cold water to cover. Bring to a boil; reduce heat to simmer and cook until potatoes are fork-tender, 20 to 22 minutes. Drain and set aside. In a large nonstick skillet, cook bacon over medium-high heat; transfer to a paper-towel-lined plate; let cool and break into small pieces. In same skillet, add turkey, salsa, chilli powder, oregano, cumin, salt and black pepper. Cook, stirring to break meat into small crumbles, until turkey is browned, 6 to 7 minutes. When potatoes are cool enough to handle, cut off and discard 1/4 inch from the top of each. Scoop out flesh and place in a bowl; add milk to bowl and mash. Stir in turkey mixture, bacon and 80ml cheddar; spoon evenly into potato skins. Top with remaining 80ml cheddar. Coat a baking pan with cooking spray. Place stuffed potatoes on pan and bake until heated through, 15 to 17 minutes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.