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Stuffed Potatoes

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Stuffed Potatoes

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Course: Main Course
Cuisine: American
Keyword: Stuffed Potatoes
Servings: 4
Calories: 473kcal


  • 4 Potato medium (2-1/4″ to 3-1/4″ dia) russet potato
  • 1 tablespoon olive oil
  • 1/2 medium (2-1/2″ dia) onion
  • 1 cup diced mushrooms, portabella
  • 1/2 lb turkey, ground
  • 1 teaspoon cumin, ground
  • 1 cup cherry tomatoes tomato, red
  • 1 medium avocado
  • 1/4 cup Greek yogurt, plain
  • 4 cup pineapple


  • Preheat oven to 450 degrees. Rinse potatoes, poke them each with a fork then wrap them in foil; Bake for 50-60 minutes, flipping them over half-way in between cooking.  Check for doneness by either piercing with a fork or squeezing with an oven mitt. They will be tender when done. 
  • Allow to cool enough to handle with your hands. 
  • While the potatoes are baking, heat a medium-sized skillet over medium-high heat, add 1 tablespoon of oil. Dice onion and mushrooms, add to skillet; sauté for 3-4 minutes, add turkey and cumin; cook until meat is no longer pink; mix occasionally to crumble. 
  • While meat cooks, slice tomatoes in half and dice avocado.  Assemble potatoes by slicing down the center, topping with turkey and any variety of the veggies. serve pineapple chunks on the side. 
Tried this recipe?Mention @SuperHealthyKids or tag #SuperHealthyKids!


Calories: 473kcal | Carbohydrates: 69g | Protein: 20g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 41mg | Sodium: 59mg | Fiber: 9g | Sugar: 20g

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

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