NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

6 oz ground turkey

0.5 cup non-fat Greek yogurt

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp onion powder

2 tbsp fresh chives

0.5 cup red bell pepper

PREPARATION

• 1

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

• 2

  Scrub the Russet potato thoroughly and pat dry; prick several times with a fork to allow steam to escape.

• 3

  Rub the potato skin with half of the olive oil and a pinch of sea salt, then bake for 45 to 60 minutes until the skin is crispy and the center is tender.

• 4

  While the potato bakes, heat a non-stick skillet over medium-high heat with the remaining olive oil.

• 5

  Add the ground turkey and chopped red bell peppers to the skillet, breaking the meat apart with a spatula.

• 6

  Season the turkey mixture with garlic powder, onion powder, the remaining sea salt, and black pepper, cooking until browned and cooked through.

• 7

  In a small bowl, stir together the non-fat Greek yogurt and freshly minced chives to create a zesty topping.

• 8

  Once the potato is done, slice it open lengthwise and fluff the interior with a fork.

• 9

  Stuff the potato generously with the seasoned turkey and pepper mixture.

• 10

  Top with a large dollop of the chive yogurt and serve immediately while hot.