Roasted Turkey With Cheddar-Stuffed Potatoes

Photo by Romulo Yanes
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  • Serves 4 (with leftovers)
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 597 calories
    • Fat 27 g
    • Sat Fat 15 g
    • Cholesterol 175 mg
    • Sodium 778 mg
    • Protein 54 g
    • Carbohydrate 34 g
    • Sugar 4 g
    • Fiber 7 g
    • Iron 5 mg
    • Calcium 403 mg


  1. Check 1 boneless, skinless turkey breast half (about 21⁄2 pounds)
  2. Check 2tablespoons olive oil
  3. Check 2teaspoons chopped fresh thyme
  4. Check kosher salt and black pepper
  5. Check 2 large russet potatoes (about 1 pound)
  6. Check 1/4cup whole milk
  7. Check 4tablespoons (1⁄2 stick) unsalted butter, cut into pieces
  8. Check 4ounces Cheddar, grated (1 cup)
  9. Check 1pound green beans
  10. Check


  1. Heat oven to 450° F. Place the turkey breast on a rimmed baking sheet and rub with 1 tablespoon of the oil; season with the thyme, ½ teaspoon salt, and 1 teaspoon pepper. Roast until cooked through, 50 to 55 minutes.
  2. Meanwhile, microwave the potatoes on high until tender, 10 to 12 minutes. Halve lengthwise and, preserving the skins, scoop the flesh into a bowl. Mash the flesh with the milk, butter, ½ teaspoon salt, and ¼ teaspoon pepper; mix in half the Cheddar. Spoon into the potato skins, place on a baking sheet, and sprinkle with the remaining Cheddar.
  3. After the turkey has been roasting for 30 minutes, place the stuffed potatoes in oven and bake until golden, 20 to 25 minutes.
  4. Meanwhile, bring a pot of salted water to a boil, add the green beans, and cook until tender, 5 to 7 minutes. Drain and toss with the remaining tablespoon of oil. Slice the turkey and serve with the green beans and potatoes.