NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

4 oz ground turkey

1 cup broccoli florets

0.5 cup Greek yogurt

0.5 oz cheddar cheese

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp green onions

PREPARATION

• 1

  Preheat your oven to 400°F (200°C). Scrub the potato, pierce it with a fork, and bake for 45-50 minutes until tender.

• 2

  While the potato bakes, finely chop the broccoli florets.

• 3

  In a medium skillet over medium heat, add the olive oil and ground turkey. Cook until browned, breaking it into small crumbles.

• 4

  Add the chopped broccoli to the skillet with the turkey and sauté for 3-4 minutes until the broccoli is bright green and slightly softened.

• 5

  Once the potato is done, slice it in half lengthwise. Carefully scoop out the center flesh into a bowl, leaving a thin layer against the skin to create a boat.

• 6

  Mash the potato flesh with the Greek yogurt, sea salt, black pepper, and garlic powder until smooth.

• 7

  Fold the turkey and broccoli mixture into the mashed potato mixture until well combined.

• 8

  Stuff the mixture back into the potato skins and top each half with shredded cheddar cheese.

• 9

  Return the potatoes to the oven for 5-7 minutes, or until the cheese is melted and bubbly.

• 10

  Garnish with sliced green onions and serve warm.