NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

6 oz Ground turkey

0.25 cup Non-fat Greek yogurt

0.5 oz Sharp cheddar cheese

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Green onions

1 cup Fresh spinach

PREPARATION

• 1

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

• 2

  Scrub the russet potato clean, pierce it several times with a fork, and rub the skin with avocado oil and a pinch of sea salt.

• 3

  Bake the potato for 45 to 50 minutes until the skin is crisp and the center is tender when pierced with a knife.

• 4

  While the potato bakes, brown the ground turkey in a non-stick skillet over medium-high heat until no longer pink.

• 5

  Add the fresh spinach to the skillet and sauté for 2 minutes until wilted, then season with garlic powder, salt, and pepper.

• 6

  Once the potato is cool enough to handle, slice it in half lengthwise and carefully scoop out the flesh into a mixing bowl, leaving a thin wall against the skin.

• 7

  Mash the potato flesh with the Greek yogurt until smooth, then fold in the cooked turkey and spinach mixture.

• 8

  Spoon the filling back into the potato skins, top with shredded sharp cheddar cheese, and return to the oven for 5 minutes until the cheese is bubbly.

• 9

  Garnish with thinly sliced green onions and serve immediately.