NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

3 oz 93% lean ground turkey

0.5 cup non-fat Greek yogurt

2 slice turkey bacon

1 tbsp nutritional yeast

1 tbsp green onions

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp extra virgin olive oil

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Scrub the Russet potato clean, pat dry, and rub the skin with extra virgin olive oil and a pinch of sea salt.

• 3

  Roast the potato for 45 to 50 minutes until the skin is crisp and the inside is completely tender.

• 4

  While the potato roasts, sauté the ground turkey in a non-stick skillet over medium heat until browned and fully cooked.

• 5

  In the same skillet or a separate one, cook the turkey bacon until it reaches a smoky crispness, then crumble it into small bits.

• 6

  Carefully slice the baked potato in half lengthwise and scoop the warm flesh into a mixing bowl, leaving a sturdy shell.

• 7

  Combine the potato flesh with non-fat Greek yogurt, cooked ground turkey, nutritional yeast, garlic powder, sea salt, and black pepper.

• 8

  Mash the filling until well combined and creamy, then spoon it back into the potato skins.

• 9

  Top the potatoes with the crumbled turkey bacon and return to the oven for 10 minutes until the filling is heated through and golden.

• 10

  Finish the dish by sprinkling fresh green onions over the top before serving.