NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

4 oz Ground turkey (93% lean)

2 slices Center-cut bacon

0.5 oz Sharp cheddar cheese

0.25 cup Plain non-fat Greek yogurt

1 tbsp Green onions

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Baby spinach

PREPARATION

• 1

  Preheat your oven to 400°F. Scrub the Russet potato, prick it several times with a fork, and bake directly on the oven rack for 45-50 minutes until the skin is crisp and the center is tender.

• 2

  While the potato is roasting, place the bacon slices in a cold skillet and turn the heat to medium. Cook until crispy, then remove to a paper towel-lined plate and crumble into small bits.

• 3

  In the same skillet, drain most of the bacon fat, then add the ground turkey. Season with garlic powder, sea salt, and black pepper, cooking until the turkey is browned and cooked through.

• 4

  Add the finely chopped baby spinach to the turkey mixture and stir for 1 minute until just wilted, then remove the skillet from the heat.

• 5

  Once the potato is finished, slice it in half lengthwise. Carefully scoop out the hot potato flesh into a medium bowl, leaving a thin layer of potato against the skin to maintain its shape.

• 6

  Mash the potato flesh with the Greek yogurt until smooth, then fold in the turkey and spinach mixture along with half of the crumbled bacon.

• 7

  Spoon the filling back into the potato skins, top with shredded cheddar cheese and the remaining bacon, and broil for 2-3 minutes until the cheese is melted and bubbly.

• 8

  Garnish with freshly sliced green onions and serve immediately.