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1. Heat the oven to 200°C (400°F). Scrub and dry the potatoes, prick all over with a fork, rub with olive oil and 0.5 tsp of the kosher salt, and place directly on the oven rack. Bake 60 to 70 minutes until the skins are crisp and the centers are very tender.
4 pieces Russet potatoes,
1 tbsp Olive oil,
1.5 tsp Kosher salt
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2. Mix the smoked paprika, garlic powder, onion powder, black pepper and remaining kosher salt, then rub all over the turkey thigh. Dice the yellow onion and mince the garlic.
1.5 tsp Kosher salt,
1.2 lb Turkey thigh, boneless skinless,
2 tsp Smoked paprika,
1 tsp Garlic powder,
1 tsp Onion powder,
0.5 tsp Black pepper,
1 pieces Yellow onion,
3 clove Garlic
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3. In a Dutch oven or deep pan, combine the onion, garlic, chicken stock, ketchup, apple cider vinegar, brown sugar and Worcestershire sauce. Nestle in the turkey, cover, and simmer gently over medium-low heat for 50 to 60 minutes, turning once, until the turkey shreds easily.
1.2 lb Turkey thigh, boneless skinless,
1 pieces Yellow onion,
3 clove Garlic,
1 cup Chicken stock,
0.5 cup Ketchup,
3 tbsp Apple cider vinegar,
3 tbsp Brown sugar,
1 tbsp Worcestershire sauce
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4. Shred the turkey with two forks directly in the pan. Simmer uncovered 5 to 8 minutes until the sauce is thick and clings to the meat. Taste and adjust with salt or a splash more vinegar.
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5. While the turkey simmers, stir the Greek yogurt, lime juice and honey together, then toss with the cabbage and carrot. Season lightly with salt and pepper and refrigerate until serving so it stays crunchy.
3 cup Green cabbage, finely shredded,
1 pieces Carrot, grated,
0.3 cup Greek yogurt,
1 tbsp Lime juice,
1 tsp Honey
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6. Split the hot potatoes open and fluff the insides with a fork. Top each with the saucy pulled turkey and the cheddar, then return to the oven for 5 minutes until the cheese melts. Garnish with sliced scallions and serve with the cold slaw alongside, not on top.
1.5 cup Sharp cheddar cheese, freshly grated,
2 pieces Scallions (garnish)
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7. For meal prep, cool the potatoes, turkey and slaw, then store them in separate containers in the fridge for up to 4 days. Reheat the stuffed potatoes at 180°C (350°F) for 15 to 20 minutes or microwave until hot, and add the slaw cold.
