NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

3 oz Ground turkey (93% lean)

0.5 cup Non-fat Greek yogurt

1 cup Broccoli florets

1 tbsp Grated Parmesan cheese

0.25 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 your oven to 400°F (200°C).

• 2

  Scrub the Russet potato clean, prick it several times with a fork, and rub the skin with olive oil and a pinch of sea salt.

• 3

  Place the potato directly on the oven rack and bake for 45 to 50 minutes until the skin is crisp and the inside is tender.

• 4

  While the potato bakes, heat a non-stick skillet over medium heat and brown the ground turkey until fully cooked, breaking it into small crumbles.

• 5

  Steam the broccoli florets until bright green and tender, then finely chop them into bite-sized pieces.

• 6

  Once the potato is done, slice it in half lengthwise and carefully scoop out the flesh into a mixing bowl, leaving a thin layer against the skin to maintain the boat shape.

• 7

  Mash the potato flesh with the Greek yogurt, garlic powder, and black pepper until the texture is smooth and creamy.

• 8

  Stir the cooked ground turkey and chopped broccoli into the mashed potato mixture until well combined.

• 9

  Spoon the filling back into the potato skins, sprinkle with grated Parmesan cheese, and return to the oven for 5 to 8 minutes until the cheese is melted.

• 10

  Garnish with fresh chopped chives and serve immediately while hot.