Seriously, I doubled the turkey filling and couldn’t stop eating it. I had it with eggs for breakfast and on tortillas for lunch, even made some enchiladas with the extra… it is THAT good! The serrano peppers give the filling a little extra kick that I just loved. I found them jarred in my Mexican aisle, the brand I used was Goya, a little goes a long way. You can make the potatoes and the filling the day before, then bake when you are ready to serve! And did I mention they are gluten-free? To make them vegetarian, simply leave out the turkey and add a little more corn and beans to the filling. Let the games begin!!
More Baked Potato Recipes:
Crock Pot “Baked” Potato Baked Potato Soup
