Cookin' With the Deans- Cajun sliders and twice baked potatoes

I joined a new cooking club - Cookin' With the Deens.  The cookbook we are using is From Mama's Table to Mine by Bobby Deen. In case you don't know Bobby is Paula Deen son. He lighting up his mama recipe's.

Our first two recipes are Cajun Sliders and Twice Baked Cheddar Potatoes.

Both recipes were really good, burger was better then the potatoes.  I did this recipe with my mom, Michelle. With the potatoes we changed it up some added extra cheese and used cream cheese instead of the greek yogurt, since neither of us like greek yogurt.

We doubled the burger recipe, there was 6 of us eating. We did leave some without the hot sauce for my kids. 

Cajun Sliders

6 oz 93% lean ground turkey
6 oz 95% lean ground beef
1 T ketsup
1 tsp Worcestershire sauce
1/2 tsp Cajun seasoning, plus extra for the vegetables
1/4 tsp hot sauce
1/2 red bell peppers, cut lengthwise into 8 strips
4 round onion slices from 1 small onion
1 T, plus 1 tsp fat free mayo, or low-fat (used regular since it's what I had)
2 tsp spice brown mustard
4 small sandwich buns

1.  Preheat the broiler.  Spray a rimmed baking sheet with cooking spray.

2.  In a medium bowl, combine the turkey, beef, ketsup, Worcestershire sauce, Cajun season and the hot sauce.  Form the mixture in 4 fat patties (a little wider than the buns).

3.  Spray a large nonstick skillet with cooking spray and place over medium heat.  Cook the patties, covered, turning once until the internal temperature reaches 165 degrees F on an instant read thermometer, 8 to 10 minutes total.

4.  Meanwhile, place the bell pepper strips and onion slices on the prepared baking sheet.  Season with a pinch of the extra Cajun seasoning and lightly spray with cooking spray.  Broil, without turning, until browned along the edges, 3-5 minutes.

5.  In a small bowl, stir together the mayo and mustard and spread on the inside of each bun.  Put a patty on the bottom of each bun, top with an onion slice and 2 strips of bell pepper crossed over each other, and cover with the top bun.

Twice Baked Cheddar Potatoes

4 medium russet potatoes
1 cup grated low-fat Cheddar cheese (I used regular)
1/2 cup fat free, or low fat, Greek yogurt (used cream cheese)
1/3 cup skim milk (1%)
3/4 tsp salt
freshly ground black pepper to taste
paprika to taste
3 scallion (white and light green parts only) thinly sliced (skipped)

1.  Preheat the  oven to 350 degrees.

2.  Cut a slit in the top of each potato and lightly spray the skin all with cooking spray.  Arrange the potatoes on an ungreased rimmed baking sheet and bake until tender, about 1 hour.

3.  Slice off the top third of each potato.  Scoop out the insides into a medium bowl and mash with the cheese, yogurt, milk, salt and pepper.   Return the potato shells to the baking sheet.  Scrape the mixture back into the potato shells.  Sprinkle with paprika and bake until golden, 20-30 minutes.  Toop with scallions and serve. (I added more cheddar to top).