NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

2 slices turkey bacon

0.5 cup non-fat Greek yogurt

1 oz sharp cheddar cheese

0.25 cup egg whites

1 cup broccoli florets

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

PREPARATION

• 1

  Preheat your oven to 400°F (200°C). Scrub the Russet potato and pierce it several times with a fork.

• 2

  Bake the potato directly on the oven rack for 45-50 minutes until the skin is crisp and the inside is tender.

• 3

  While the potato bakes, cook the turkey bacon in a skillet over medium heat until crispy, then chop into small bits.

• 4

  Steam the broccoli florets until tender-crisp, then finely chop them.

• 5

  In a small non-stick skillet, scramble the egg whites over low heat until just set, then set aside.

• 6

  Once the potato is done, slice it in half lengthwise. Scoop out the flesh into a bowl, leaving a thin shell.

• 7

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

• 8

  Fold in the chopped broccoli, scrambled egg whites, half of the chopped bacon, and half of the cheddar cheese.

• 9

  Spoon the mixture back into the potato shells and top with the remaining cheese and bacon bits.

• 10

  Return the potatoes to the oven for 5-10 minutes until the cheese is bubbly and golden.

• 11

  Garnish with fresh chives before serving.