Turn your leftovers into a savory appetizer! Hollow out the centers of some Little Potatoes, mix them up in a skillet with leftover turkey and some spices, and top with a homemade crèma.
Equipment
- Medium skillet
- Food processor
Potatoes:
- 1.5 lbs Little Potatoes
- 1 Tbsp olive oil
- 1/2 cup turkey, shredded
- 1/2 jalapeño, diced
- 1/2 red pepper, diced
- 1/2 Tbsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp cayenne
- 1/4 tsp oregano
- 1/2 cup cream cheese
- 1 Tbsp cilantro, chopped
Crèma:
- 1 avocado, pitted and peeled
- 1/4 cup Greek yogurt
- 3 Tbsp water
- 1 lime, zest and juice
- 6 sprigs cilantro, plus stems
- 1/4 tsp kosher salt
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Instructions
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Step 1
Preheat oven to 400 °F.
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Step 2
Pierce potatoes two times with a fork. Microwave for seven minutes (or until completely cooked).
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Step 3
In a medium sized skillet, over medium high heat, add oil. Sauté onions, turkey, jalapeño, red pepper, and spices. Reduce heat to low.
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Step 4
Cut potatoes in half lengthwise and scoop out the center. Add potato centers to the skillet, along with the cream cheese. Once incorporated, fill each potato with the filling. Bake for 10 minutes.
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Make the Crèma:
Combine all ingredients in a food processor and blend until smooth.
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Step 6
To serve, top each potato with some avocado crèma and chopped cilantro.
