Roasted Turkey With Cheddar-Stuffed Potatoes

DH and I made this recipe from the March 2011 "Real Simple" magazine last week and found it to be very easy and good. We just served our green beans boiled, so I cannot vouch for that aspect of the recipe directions. We served with Betty Crocker's Classic Bread Turkey Stuffing 44938

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 1  boneless skinless turkey breast half (about 2 1/2 lbs)
• 2  tablespoons olive oil
• 2  teaspoons  chopped fresh thyme
•  kosher  salt and black pepper
• 2  large russet potatoes (about 1 lb)
• 1⁄4 cup  whole milk
• 4  tablespoons unsalted butter, cut into pieces
• 4  ounces cheddar cheese, grated (1 cup)
• 1  lb green beans

Directions

1. Heat oven to 450°F Place the turkey breast on rimmed baking sheet and rub with 1 Tb of the oil; season with the thyme, 1/2 tsp salt, and 1 tsp pepper. Roast until cooked through, 50 55 minutes.
2. Meanwhile, microwave the potatoes on high until tender, 10 to 12 minutes. Halve lengthwise and, preserving the skins, scoop the flesh into a bowl. Mash the flesh with the milk, butter, 1/2 tsp of salt, and 1/4 tsp pepper; mix in half the Cheddar. Spoon into the potato skins, place on a baking sheet, and sprinkle with the remaining Cheddar.
3. After the turkey has been roasting 30 minutes, place the stuffed potatoes in oven and bake until golden, 20 to 25 minutes.
4. Meanwhile, bring a pot of salted water to a boil, add the green beans, and cook until tender, 5 to 7 minutes. Drain and toss with the remaining tablespoon of oil. Slice the turkey and serve with the green beans and potatoes.