Cut cooled potatoes lengthwise; scoop out potato to within 5 mm (1/4-inch) of skin. (Reserve potato for another use.) Place skins on baking sheet coated with cooking spray.
In a saucepan cook turkey, onion and garlic over medium heat, stirring occasionally, until turkey is no longer pink.
Stir in tomatoes, cereal and seasonings. Cover and simmer over low heat 15 minutes, stirring occasionally.
Remove from heat; stir in carrots.
Spoon turkey mixture into potato skins. Sprinkle with cheese.
Bake at 190°C (375°F) about 15 minutes or until cheese melts and potatoes are hot.