NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

6 oz Ground turkey

0.25 cup Non-fat Greek yogurt

0.5 oz Sharp cheddar cheese

1 cup Fresh spinach

0.25 cup Yellow onion

0.5 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Fresh chives

PREPARATION

• 1

  Preheat oven to 400°F and scrub the Russet potato thoroughly.

• 2

  Pierce the potato several times with a fork and bake for 45-50 minutes until the center is tender.

• 3

  Heat olive oil in a skillet over medium heat and sauté the diced onions until they become translucent.

• 4

  Add the ground turkey, sea salt, black pepper, and garlic powder to the skillet, breaking the meat apart and cooking until browned.

• 5

  Stir the fresh spinach into the turkey mixture and cook for 1-2 minutes until the leaves are completely wilted.

• 6

  Slice the baked potato in half lengthwise and carefully scoop out the flesh, leaving a 1/4-inch thick shell.

• 7

  In a small bowl, mash the potato flesh with the Greek yogurt until smooth, then fold in the turkey and spinach mixture.

• 8

  Stuff the creamy mixture back into the potato shells and top evenly with the sharp cheddar cheese.

• 9

  Place the boats under the broiler for 2-3 minutes until the cheese is bubbly and golden brown.

• 10

  Garnish with freshly chopped chives and serve immediately while hot.