NUTRITION

SERVINGS

INGREDIENTS

0.75 medium Russet potato

4 oz Ground turkey

1 slice Center-cut bacon

0.25 cup Non-fat plain Greek yogurt

0.5 tbsp Shredded sharp cheddar cheese

1 cup Broccoli florets

0.5 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Green onions

PREPARATION

• 1

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

• 2

  Scrub the russet potato thoroughly, pierce it several times with a fork, rub with olive oil and sea salt, then bake for 45 to 60 minutes until the skin is crisp and the center is tender.

• 3

  While the potato is roasting, cook the bacon slices in a skillet over medium heat until they reach your desired level of crispiness.

• 4

  Remove the bacon to a paper towel-lined plate to drain, then crumble into small bits once cooled.

• 5

  In the same skillet, remove all but a teaspoon of the bacon fat and sauté the ground turkey until browned and cooked through, seasoning with black pepper.

• 6

  Steam the broccoli florets in a steamer basket over boiling water for about 5 minutes until they are bright green and tender.

• 7

  Slice the hot baked potato down the middle, fluff the interior with a fork, and layer in the cooked turkey and steamed broccoli.

• 8

  Finish the potato by topping it with shredded cheddar cheese, the crumbled bacon, a dollop of Greek yogurt, and fresh green onions.