Smoky Turkey-Stuffed Potatoes with Roasted Carrots

Steps

1. Heat the oven to 425°F (220°C). Prick the potatoes with a fork and rub them with one third of the olive oil.
2. Bake the potatoes directly on a sheet pan for 50 minutes, until a knife slides in easily.
3. While they bake, toss the carrots with one third of the olive oil, one third of the smoked paprika and a quarter of the salt; set aside.
4. Heat the remaining third of the olive oil in a skillet over medium heat. Cook the yellow onion and red bell pepper 5 minutes until soft, then add the garlic for 30 seconds.
5. Add the ground turkey, the remaining two thirds of the smoked paprika, the cumin, the black pepper and half the salt. Cook, breaking it up, until no pink remains and it reaches 165°F (74°C), about 8 minutes. Take off the heat.
6. When the potatoes are done, add the carrots to the sheet pan around them and roast 10 minutes while the potatoes cool slightly.
7. Halve the potatoes lengthwise and scoop the flesh into a bowl, leaving a thin shell. Mash the flesh with the Greek yogurt and the remaining quarter of the salt, then fold in the turkey mixture.
8. Pile the filling into the potato shells on the sheet pan, top with the cheddar, and roast 15 minutes more with the carrots until the cheese is bubbly and the carrots are tender and browned.
9. Scatter the green onions over the stuffed potatoes and serve two halves per person with the carrots.