medium baking potatoes
cup buffalo sauce
cup barbeque sauce
cup low-sodium chicken broth
(24-ounce) package JENNIE-O® Turkey Breast Tenderloin, sliced, ½-inch thick
cup shredded Cheddar cheese
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.
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