Lone Star Spud

Culinary Setting
Cooking Style
Smoked Turkey


6 #60 russet potatoes

As needed olive oil

6 oz fresh broccoli, chopped

6 oz scallions, diced

6 oz button mushrooms, diced

6 oz sun-dried tomatoes, minced

1-1/2 lbs MESQUITE SMOKED TURKEY BREAST, cut in chunks

1/3 c unsalted butter

2 tbsp minced garlic


2 c heavy cream

1 tbsp cornstarch mixed with water

3/4 c freshly grated Parmesan cheese

1 tbsp fresh parsley, minced

To taste salt and freshly ground black pepper

As needed fresh rosemary sprigs



Pierce potatoes with fork. Place on oven rack.

In a 400-degree F preheated oven, bake until cooked through, about 1 hour 15 minutes. Transfer to baking sheet; cool 5 minutes.

Cut off top fourth of each potato and scoop 1/4 of the flesh from the potato. Discard tops. Hold warm for service.

Turkey-Vegetable Topping

In a sauté pan, heat olive oil over medium heat. Sauté broccoli, scallions and mushrooms.

Stir in tomatoes and turkey. Hold for service.

Alfredo Sauce

In a large sauté pan, melt butter and add garlic. Sauté garlic until slightly golden brown.

Add both turkey stock and cream and reduce for several minutes. Slowly stir in cornstarch and water mixture, stir until the sauce begins to thicken slightly.

Add cheese, parsley, salt and pepper. Adjust seasonings as needed.


Stuff 8-ounces of turkey-vegetable topping in each potato shell.

Ladle Alfredo sauce atop warm stuffed potatoes. Garnish with fresh rosemary.

Nutrition Facts

Total Calories 850

Calories from Fat 420

Total Fat 47 g

% Daily Total Fat 72

Saturated Fat 27 g

% Daily Saturated Fat 135

Cholesterol 195 g

% Daily Cholesterol 65

Sodium 2140 mg

% Daily Sodium 89

Total Carbohydrates 70 g

% Daily Total Carbohydrates 23

Dietary Fiber 9 g

% Daily Dietary Fiber 36

Sugars 10 g

Protein 41 g

% Daily Protein 60

% Daily Vitamin C 130

% Daily Calcium 30

% Daily Iron 35