¼ tsp (1 mL) crushed chili flakes (optional - add more for spicy)
sharp cheddar cheese, grated
green onions, chopped
jalapeños, seeded and chopped
cherry or grape tomatoes, halved
cilantro, roughly chopped
For the Potatoes
Heat oven to 400 °F. Wash potatoes thoroughly and pat dry. Use a fork to poke 8 to 10 deep holes around each potato so moisture can escape during cooking.
Lightly coat each potato with olive oil and lightly sprinkle with salt. Place potatoes directly on a foil-lined baking sheet.
Bake 50-60 minutes (turn once) or until skin feels crisp but potato is soft inside when pierced with a knife.
For the Lentils
While the potatoes are cooking, rinse lentils under cold water, drain and place in a medium-sized pot. Cover with about 2 inches of water.
Bring to a boil, cover, reduce heat and simmer until tender, about 20 minutes.
Drain and set aside until turkey is cooked.
For the Turkey
Meanwhile, add olive oil to large frying pan or Dutch oven over medium heat. Stir in onions and cook for 2 minutes.
Add ground turkey, stirring and breaking up into small pieces with the back of a spoon. Cook for 3 minutes, then add garlic, salt and spices (chili powder, cumin, paprika, oregano, coriander and chili flakes).
Stir occasionally and continue to cook until turkey is no longer pink and liquid has reduced (thermometer should read at least 165º F).
Add cooked lentils and combine well.
Slice the top of each potato and squeeze the ends in so they open up.
Spoon the hot turkey and lentil mixture inside.
Add your favourite toppings.
Adjust seasoning depending on the toppings you choose. I went easy on the salt since I planned on adding cheese.This recipe makes more turkey-lentil mixture than needed for 6 potatoes unless you want to pile it high. Store leftover portion in an airtight container for up to 3 days or pop into the freezer. Makes a good addition to soups, pasta, quesadillas and more.Half a potato will be enough to feed younger kids and full-sized are a generous serving.
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