Making these potatoes might seem a little time-consuming at first, but in reality, the prep is simple and stress-free. In the oven, the potatoes slowly become tender while the turkey mixture comes together quickly. Turkey Loaded Baked Potatoes are one of those recipes that bring warmth and satisfaction in every bite. Crispy on the outside and soft and creamy on the inside, these baked potatoes are stuffed with flavorful turkey, melted cheese, and a touch of sour cream.  

And the final presentation is stunning, making them look like a dish you would order at a restaurant. The creamy, cheesy filling combined with crispy skins is the ultimate comfort food experience, and every bite is deeply satisfying.

I have always loved baked potatoes in many forms, but stuffing them with turkey makes them extra special. I use cooked turkey because it saves time and keeps the flavors rich without much extra work. Always make sure the potato shells are thick enough to hold the filling, otherwise the mixture can spill over. Using a little extra cheddar on top adds a gorgeous golden crust that makes the dish irresistible. I also find that adding green onions or a pinch of garlic powder gives the potatoes an added depth of flavor that balances the richness perfectly.

You can serve these Turkey Loaded Baked Potatoes as a hearty main dish, perfect for dinner with a fresh salad on the side. Some people love to add a small bowl of sour cream or a drizzle of hot sauce for an extra kick. Also, with leftover turkey, these potatoes become a creative way to use ingredients from your fridge. They can be accompanied by steamed vegetables, roasted carrots, or even a light soup for a complete meal. The possibilities are endless, making them versatile and satisfying.

Its Perfect For:

• Weeknight family dinners when you need a quick but filling meal.
• Holiday meals or Thanksgiving leftovers in a creative way.
• Dinner parties when you want a dish that looks impressive but is easy to prepare.
• Meal prepping for the week since they store well in the fridge.
• Comfort food nights when you just want something warm and cozy.

Ingredients

• 4 large russet potatoes
• 1 cup cooked turkey, shredded or chopped
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese (plus extra for topping)
• 3 tablespoons butter
• 2 green onions, sliced
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• Optional: crumbled bacon, chopped fresh parsley, hot sauce

Kitchen Equipment You’ll Need

• Oven or toaster oven for baking the potatoes.
• Baking sheet or foil-lined tray to prevent sticking.
• Medium bowl for mixing turkey and toppings.
• Spoon and fork for scooping and mashing the potato flesh.
• Knife for slicing the potatoes in half.
• Measuring cups and spoons for accurate seasoning.

How to Make Turkey Loaded Baked Potatoes

Step 1

Preheat the oven: Set your oven to 400°F (200°C). Wash the potatoes thoroughly and pat them dry. Pierce each potato several times with a fork to allow steam to escape during baking.

Step 2

Bake the potatoes: Rub each potato lightly with butter or oil and sprinkle with a little salt. Place them directly on the oven rack or on a baking sheet lined with foil. Bake for 50–60 minutes, turning once halfway through, until the skin is crisp and the inside is soft when pierced with a fork.

Step 3

Prepare the turkey filling: While the potatoes bake, mix the shredded turkey with sour cream, cheddar cheese, garlic powder, salt, and black pepper in a medium bowl. Stir until well combined, and taste to adjust seasoning. For extra flavor, you can add a few drops of hot sauce or a pinch of smoked paprika.

Step 4

Hollow out the potatoes: Once baked, let the potatoes cool slightly so they are easier to handle. Slice each potato in half lengthwise. Using a spoon, carefully scoop out some of the flesh into a bowl, leaving a small border around the edges to hold the filling.

Step 5

Mix potato flesh with filling: Mash the scooped-out potato slightly and stir it into the turkey mixture. This makes the filling creamy and helps it stay inside the potato skin.

Step 6

Fill and top the potatoes: Spoon the turkey mixture back into each potato half until generously filled. Sprinkle extra shredded cheddar cheese on top, then add green onions. If desired, add crumbled bacon or a sprinkle of fresh parsley for garnish.

Step 7

Bake again (optional): For a warm, melty top, return the filled potatoes to the oven for 10–12 minutes, or until the cheese has melted and is lightly golden.

Step 8

Serve: Arrange the loaded potatoes on a serving platter. Serve warm, optionally with extra sour cream or a drizzle of hot sauce for a flavor boost. These hearty potatoes make a satisfying dinner or a fun side dish.

Tips for Best Turkey Loaded Baked Potatoes

• Always wash and dry the potatoes thoroughly before baking. This ensures the skins get crispy and not soggy.
• Pierce each potato several times with a fork to prevent them from bursting in the oven.
• Let the baked potatoes cool for 5–10 minutes before scooping. It makes handling easier and safer.
• Mix the potato flesh with turkey for a creamier, more cohesive filling.
• Add cheese at the end for a melty top layer, not just mixed in the filling.
• Sprinkle green onions or parsley last to keep them fresh and bright.
• Use foil or parchment on the baking tray for easy cleanup and less sticking.

Optional Ingredients

• Crumbled cooked bacon for extra savory flavor.
• Chopped bell peppers for color and crunch.
• Jalapeños for a spicy kick.
• Cream cheese for an extra creamy texture.
• Smoked paprika for a deeper flavor.
• Shredded mozzarella instead of cheddar for a milder taste.

How to Serve Turkey Loaded Baked Potatoes

I love serving these potatoes fresh from the oven when the cheese is still gooey and warm. I usually arrange them on a large serving platter and sprinkle extra green onions or parsley on top to give them a fresh, colorful finish. I also like to place a small bowl of sour cream or a few ramekins of hot sauce next to them so everyone can customize their potato exactly how they like it.

I find that pairing them with simple sides makes the meal more balanced and visually appealing. Steamed or roasted vegetables like broccoli, carrots, or green beans are perfect for adding color and nutrition. A crisp side salad with a light vinaigrette works beautifully as well, cutting through the richness of the cheese and turkey. You can also add pickled vegetables or a small side of coleslaw for a tangy, refreshing contrast that brightens up each bite.

I sometimes set these potatoes up as a “loaded potato bar” for family dinners or casual gatherings with friends. Each person can choose their favorite toppings—bacon, extra cheese, jalapeños, or even a sprinkle of smoked paprika. It turns dinner into a fun, interactive experience, and everyone loves the chance to customize their own potato exactly how they like it. This presentation is also perfect for kids, because they can be hands-on while creating their ideal loaded potato.

Is Turkey Loaded Baked Potatoes Healthy?

These potatoes are a well-rounded meal because they combine protein, carbs, and some dairy in one dish. Turkey is lean, making the filling lighter than beef or sausage, and the potato provides fiber and energy.

However, they can become indulgent if you use a lot of cheese, butter, or sour cream. Balancing them with vegetables on the side or reducing high-calorie toppings keeps the dish healthy while still delicious and comforting.

Variations and Substitutions

• Vegetarian Version: Replace turkey with roasted chickpeas or sautéed mushrooms. Add cheese and sour cream for creaminess.
• Spicy Version: Add jalapeños, cayenne pepper, or hot sauce to the turkey mixture for a bold flavor.
• BBQ Version: Mix shredded turkey with barbecue sauce and top with cheddar and green onions.
• Mediterranean Style: Use feta cheese, olives, and roasted red peppers instead of cheddar.
• Cheesy Potato Casserole: Scoop all potato filling into a baking dish and bake as a casserole for multiple servings.
• Low-Carb Version: Serve turkey filling inside roasted zucchini boats instead of potato skins.
• Thanksgiving Leftovers: Mix leftover stuffing with turkey and scoop it back into the potato for a holiday twist.
• Buffalo Style: Mix turkey with buffalo sauce and top with blue cheese crumbles for a tangy version.

How to Store, How to Reheat

To store, let the baked potatoes cool completely. Place them in an airtight container and refrigerate for up to 3 days. You can also wrap them individually in foil to maintain moisture and prevent drying out.

To reheat, preheat your oven to 350°F (175°C) and bake for 15–20 minutes until warmed through. Alternatively, you can microwave for 2–3 minutes per potato, but baking keeps the skin crisp and the filling evenly heated.

Frequently Asked Questions About Turkey Loaded Baked Potatoes

Can I use leftover turkey?
Yes! Leftover turkey is perfect for this recipe and can save you cooking time. Just make sure the turkey is shredded or chopped into small pieces for easier mixing. Using leftover turkey also adds flavor since it has already been seasoned, making your potatoes even tastier.

Can I make this recipe ahead of time?
Absolutely! You can bake the potatoes and prepare the filling separately a day in advance. Keep the potatoes wrapped in foil in the fridge and the filling in an airtight container. When ready to serve, reheat the potatoes and mix the filling in, then add your toppings for fresh presentation.

What type of cheese works best?
Cheddar is classic and gives a rich, melty texture, but other cheeses also work well. Mozzarella is mild and gooey, Monterey Jack adds a creamy flavor, and feta gives a tangy twist. Mixing cheeses is also a fun way to add more depth to your dish.

Can these potatoes be frozen?
Yes, you can freeze them, but it’s best to freeze them without delicate toppings like green onions or sour cream. Wrap each potato tightly in foil or place in a freezer-safe container. When ready to eat, thaw in the fridge and then reheat in the oven for the best texture and flavor.

Turkey Loaded Baked Potatoes

Recipe by Maria MeyerCourse: Main DishCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

1

hour 

Discover how to make delicious Turkey Loaded Baked Potatoes! Crispy on the outside, creamy on the inside, stuffed with turkey, cheese, and sour cream. Perfect for weeknight dinners, family meals, or holiday leftovers.

Ingredients

• 4 large russet potatoes

• 1 cup cooked turkey, shredded or chopped

• 1/2 cup sour cream

• 1/2 cup shredded cheddar cheese (plus extra for topping)

• 3 tablespoons butter

• 2 green onions, sliced

• 1/2 teaspoon garlic powder

• 1/2 teaspoon salt

• 1/4 teaspoon ground black pepper

• Optional: crumbled bacon, chopped fresh parsley, hot sauce

Directions

• Preheat the oven: Set your oven to 400°F (200°C). Wash the potatoes thoroughly and pat them dry. Pierce each potato several times with a fork to allow steam to escape during baking.
• Bake the potatoes: Rub each potato lightly with butter or oil and sprinkle with a little salt. Place them directly on the oven rack or on a baking sheet lined with foil. Bake for 50–60 minutes, turning once halfway through, until the skin is crisp and the inside is soft when pierced with a fork.
• Prepare the turkey filling: While the potatoes bake, mix the shredded turkey with sour cream, cheddar cheese, garlic powder, salt, and black pepper in a medium bowl. Stir until well combined, and taste to adjust seasoning. For extra flavor, you can add a few drops of hot sauce or a pinch of smoked paprika.
• Hollow out the potatoes: Once baked, let the potatoes cool slightly so they are easier to handle. Slice each potato in half lengthwise. Using a spoon, carefully scoop out some of the flesh into a bowl, leaving a small border around the edges to hold the filling.
• Mix potato flesh with filling: Mash the scooped-out potato slightly and stir it into the turkey mixture. This makes the filling creamy and helps it stay inside the potato skin.
• Fill and top the potatoes: Spoon the turkey mixture back into each potato half until generously filled. Sprinkle extra shredded cheddar cheese on top, then add green onions. If desired, add crumbled bacon or a sprinkle of fresh parsley for garnish.
• Bake again (optional): For a warm, melty top, return the filled potatoes to the oven for 10–12 minutes, or until the cheese has melted and is lightly golden.
• Serve: Arrange the loaded potatoes on a serving platter. Serve warm, optionally with extra sour cream or a drizzle of hot sauce for a flavor boost. These hearty potatoes make a satisfying dinner or a fun side dish.