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Shepherd’s Pie Twice Baked Potatoes with Turkey Bacon Delight

Shepherd’s Pie Twice Baked Potatoes
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Delicious and hearty twice baked potatoes filled with the flavors of Shepherd’s Pie and enhanced with turkey bacon.

Ingredients

Scale
  • 4 large russet potatoes
  • ½ pound ground turkey
  • 4 slices turkey bacon
  • 1 cup frozen mixed vegetables
  • ½ cup shredded cheddar cheese
  • ¼ cup sour cream
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Wash and pierce the potatoes with a fork, then bake for about 1 hour until tender.
  3. Cook the turkey bacon in a skillet until crispy, then remove and crumble.
  4. In the same skillet, cook the ground turkey until browned, seasoning with garlic powder, onion powder, salt, and pepper.
  5. Add the frozen mixed vegetables and cook until heated through.
  6. Remove the potatoes from the oven, cut them in half and scoop out the insides into a bowl.
  7. Combine the potato insides with sour cream, olive oil, half of the cheddar cheese, and crumbled bacon.
  8. Fill the potato skins with the mixture and top with the remaining cheese.
  9. Bake for an additional 15-20 minutes until the cheese is melted and bubbly.

Notes

  • Using turkey bacon makes this dish leaner without sacrificing flavor.
  • Feel free to customize the vegetable mix or use fresh vegetables.

Nutrition

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