Pre-heat oven to 425ºF (220ºC). Scrub potatoes and prick several times with a fork. Rub potatoes with 2 Tbsp (30 mL) oil, place on a baking sheet and sprinkle with salt. Bake for 45-60 minutes. Remove from the oven and let cool on a rack.
In a pan, heat remaining 2 Tbsp (30 mL) oil over medium. Saute onions until transparent. Add garlic and rosemary and continue to cook for 5 minutes. Remove from heat and set aside.
Cut each potato in half lengthwise. With a spoon, carefully scoop the pulp out, leaving a 1/4 inch of the pulp on the inside for stability. In a large bowl, mash the pulp well; add the cream cheese, butter, milk, Parmesan, onion/garlic mix, parsley and turkey. Mix together well. Divide filling evenly between the halves and return to the baking sheet. Sprinkle each half with cheddar cheese and bake at 325ºF (180ºC) for 20 minutes or until heated through. Serve with a side salad and you have a complete meal!
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