Serves: 8
Total Calories: 211
1. Cut cooled potatoes lengthwise. Scoop out potato to 1/4-inch of potato skin, forming boat. Reserve potato for another use. Place skins in 15 1/2 x 10 1/2 x 1-inch jelly roll pan coated with cooking spray. Set aside.
2. In 4-quart saucepan, cook turkey, onions and garlic over medium heat, stirring occasionally, until turkey is no longer pink. Stir in tomatoes, salt, seasonings and KELLOGG'S RICE KRISPIES cereal. Cover and simmer over low heat, 15 minutes, stirring occasionally. Remove from heat and stir in carrots. Portion hot mixture evenly into potato skins. Sprinkle with cheese.
3. Bake at 375°F about 15 minutes or until cheese is melted and potato is hot. Serve hot.
This Spicy Turkey Potato Boats recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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