Buffalo spiced turkey topped with blue cheese and celery.

Pressure Cooker Buffalo Turkey Stuffed Potatoes

Name: Pressure Cooker Buffalo Turkey Stuffed Potatoes
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 4 medium baking potatoes; ⅓ cup buffalo sauce; ⅓ cup barbeque sauce; ¼ cup low-sodium chicken broth; 1 (24-ounce) package JENNIE-O® Turkey Breast Tenderloin, sliced, ½-inch thick; ½ cup shredded Cheddar cheese; ¼ cup bleu cheese crumbles

Buffalo love roaming the plains, but there’s nothing plain about these Pressure Cooker Buffalo Turkey Stuffed Potatoes! They take comfort food out of its comfort zone for a flavorful hit at the picnic.

Total Time

1 Hour

Serving Size

8 Servings

medium baking potatoes

1/3

cup buffalo sauce

1/3

cup barbeque sauce

1/4

cup low-sodium chicken broth

(24-ounce) package JENNIE-O® Turkey Breast Tenderloin, sliced, 1/2-inch thick

1/2

cup shredded cheddar cheese

1/4

cup Bleu cheese crumbles

Wash potatoes and pierce with a fork on all sides. Place in pressure cooker and manually cook 10 minutes. Let stand 10 minutes and release pressure. Remove potatoes and keep warm. Turn cooker off.

Add buffalo sauce, barbeque sauce and broth. Place turkey pieces in buffalo sauce mixture. Secure lid and steam 10 minutes. Let stand 10 minutes and release steam.

Shred turkey with 2 forks.

Cut potatoes in half lengthwise, fluff potato flesh with a fork. Spoon turkey mixture over potatoes and top with cheddar cheese and Bleu cheese crumbles.

Calories

230

Protein

25g

Carbohydrates

22g

Fiber

Sugars

Fat

Cholesterol

50mg

Sodium