Roasted Turkey With Cheddar-Stuffed Potatoes

Romulo Yanes

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Serves 4 (with leftovers)| Hands-On Time: 20m | Total Time: 1hr 00m

Ingredients

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

Directions

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.
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.
After the turkey has been roasting for 30 minutes, place the stuffed potatoes in oven and bake until golden, 20 to 25 minutes.
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.

By Sarah Copeland, March 2011

See Nutritional Information for this recipe »

Nutritional Information

Per ServingServing Size: Includes 5 ounces of cooked turkey
Calories 597

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

What does this mean? See Nutrition 101.

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Quick Tip

For lunch the next day, mix the leftover turkey with mayonnaise, halved grapes, chopped celery, and toasted walnuts and tuck into pitas or serve over greens.