This Loaded BBQ Stuffed Twice Baked Potatoes are tasty, filling, and piled high with cheese, bacon, and barbecue ground turkey!
- 4 (7 oz each) raw Russet potatoes, scrubbed clean and dried
- 2 slices center-cut bacon
- 8 oz uncooked 99% lean ground turkey breast, or lean ground chicken breast
- ½ teaspoon paprika
- ½ teaspoon salt, divided
- ¼ teaspoon black pepper
- 5 tablespoons barbecue sauce, (I use Stubbs Original)
- ½ cup fat-free sour cream
- 2 tablespoons skim milk
- 3 oz shredded 50% reduced fat sharp cheddar cheese, divided (I use Cabot)
Arrange the racks in your oven so that one is in the middle and one is underneath in the bottom half. Preheat the oven to 400 degrees and line a sheet pan with aluminum foil. Use a fork to poke holes around the surface of your potatoes, about 6-8 times each. Place the sheet pan on the bottom rack and position the potatoes directly on the rack above it (this way if there are any drippings they will fall on the lined sheet pan and not your oven). Bake for 45 minutes or until cooked through. Remove the potatoes from the oven and set aside to cool. Remove the lined sheet pan from the oven as well for later use. Keep the oven on at 400 degrees.
While the potatoes are baking, cook the two slices of bacon to crisp according to package instructions. Drain the bacon on a stack of paper towels and then crumble of chop into small pieces. Set aside.
Mist a large skillet with cooking spray and bring to med-high heat. Add the ground turkey and cook, breaking into small chunks with a spatula or cooking spoon. Once the meat has started to brown and break into chunks, sprinkle it with the paprika, ¼ teaspoon of the salt, and the black pepper. Cook, stirring occasionally, for about 5 minutes or until the meat is cooked through. Add ¼ cup (4 tablespoons) of the barbecue sauce to the meat and stir to coat. Reduce the heat to med-low and cook for another 1-2 minutes. Remove from heat.
When the potatoes are cooled enough to easily handle (about the time it takes to cook the meat), slice a wide slit into the top of each one. Peel the skin off of the part in the slit. Use a spoon to scoop out the insides of each potato into a mixing bowl, leaving a ¼” border around the outside of each potato shell. Line the potato shells up on the reserved sheet pan from step one.
Add the sour cream, milk, and remaining ¼ teaspoon of salt to the potato flesh in the mixing bowl. Use a potato masher or a fork to mash together. Add 2 ounces of the shredded cheddar cheese and stir the cheese into the mashed potatoes. Add the cooked ground turkey, most of the crumbled bacon (I reserved a few bits to sprinkle on top) and the remaining tablespoon of barbecue sauce and stir to combine.
Spoon the turkey/mashed potato filling evenly into the slit of the potato shells and pile it high on top. Sprinkle the remaining ounce of cheddar cheese over the filling along with any reserved bacon crumbles. Place the sheet pan back into the 400 degree oven and bake for 10-15 minutes until the cheese is melted and the tops are golden. Serve warm.
W-W Points per stuffed potato: 8
Nutrition Information per (stuffed potato) serving:
323 calories, 45 g carbs, 7 g sugars, 5 g fat, 3 g saturated fat, 26 g protein, 3 g fiber, 432 mg sodium