Turkey and Gravy Loaded Potatoes
Romaine Salad
Ingredients
- 2 russet potatoes
- 2 Tbsp butter, cut up
- 1 (15-oz) container sliced roasted turkey breast
- ½ (2.52-oz) pkg fully cooked bacon, reheated and chopped
- 2 green onions, chopped
Instructions
- Pierce potatoes, and microwave at HIGH 5 to 6 minutes or until tender. Split and fluff potatoes; add butter to potatoes.
- Meanwhile, heat turkey according to package directions in microwave. Chop turkey, and return to gravy in container.
- Spoon turkey and gravy over each potato. Sprinkle with bacon and onions.
Side Dish Ingredients
- 1 (9-oz) pkg premium romaine salad
- ½ (5-oz) pkg croutons
- ½ (16-oz) bottle olive oil vinaigrette
Side Dish Instructions
- Toss salad with croutons and desired amount of vinaigrette in a large bowl.
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