Twice-Baked Lemon Garlic Turkey Jerky Potatoes

Twice-Baked Lemon Garlic Turkey Jerky Potatoes

Since it is Turkey Day, as many of us call it, we are going with the usual biggest-we-can-get bird crammed full of our favorites – and face the usual holiday dilemmas - to brine or not to brine (I brine); to stick with traditional Grandma’s stuffing recipe, or to try some new twist. (Remember turducken?  It was delicious – we enjoyed it for a few years, but it was an awful lot of work!)

One thing is for sure, what would a Krave celebration be without jerky?  We thought we’d try a different potato treatment this year and see how everyone likes it…  We hope you try it and you can be the judge!

Chef’s Note:  You might have 2 packages of jerky on hand, just in case little fingers get in and deplete the recipe amount!

Ingredients:
2 medium-large russet baking potatoes
¼ cup olive oil
4 cloves garlic, minced  
3 large mushrooms, chopped
½ cup diced Lemon Garlic Krave Turkey Jerky
1/3 cup sour cream
2 Tbsp. milk
¼ cup chopped Italian parsley
½ cup chopped green onions (set some aside for topping)
½ cup grated fresh Asiago or sharp cheddar cheese (set some aside for topping)
Salt and pepper to taste

Preheat oven to 350°.

Preparation:  
Clean and prick potatoes, rub with a little olive oil and wrap with aluminum foil.  Bake until thoroughly cooked and soft in center (a fork will easily insert).  Cool slightly, cut a lid off the potato and carefully scoop out the center, leaving a ¼-inch shell.

Meanwhile, heat olive oil in a medium sauté pan and sauté garlic cloves over medium-low heat for a few minutes until golden, stirring continuously.  Add chopped mushrooms and diced jerky and cook until mushrooms are soft.  Set aside.

Mash the potatoes in a medium bowl, add sour cream and milk and continue mashing until smooth.   Add the remaining ingredients (except the onions and cheese set aside for toppings) and mix well to combine.

Carefully spoon mixture into the potato shells and mound above as needed.  Sprinkle with reserved grated cheese and onions, return to oven and bake approximately 15 minutes – until hot throughout and the cheese on top is melted.  Serve immediately.

Makes 2 really large stuffed potatoes!