Ingredients

• 3 large russet potatoes, baked, peeled and scooped out
• 4 oz (113 g) shredded sharp cheddar
• 1 clove garlic, finely diced
• 1 cup (250 mL) cooked turkey meat, chopped
• 2 scallions, finely sliced
• 1 tsp (5 mL) salt
• 1 tsp (5 mL) ground black pepper
• 1 egg, lightly beaten
• 1 ½ cups (375 mL) panko bread crumbs
• ¼ cup (65 mL) Grapeseed or canola oil for deep frying

• 1 cup (250 mL) low fat sour cream
• 1 chipotle pepper in adobo sauce, finely diced
• 1 shallot, finely diced
• 1 tsp (5 mL) liquid honey
• 1 tsp (5 mL) lemon juice
• 1 Tbsp (15 mL) chopped fresh cilantro
• Salt and pepper to taste

• 1 cup (250 mL) Italian parsley, chopped
• 1 clove garlic, finely diced
• 1 tsp (5 mL) fresh lemon zest
• ½ jalapeno pepper, seeded and diced
• 1 tsp (5 mL) salt
• 1 tsp (5 mL) ground black pepper

• 2 Roma tomatoes, chopped with juices reserved
• 1 clove garlic, finely chopped
• 1 shallot, finely diced
• 1 tsp (5 mL) dried oregano
• 1 Tbsp (15 mL) fresh basil, finely chopped
• 2 Tbsp (30 mL) extra virgin olive oil
• 1 tsp (5 mL) salt
• 1 tsp (5 mL) ground black pepper