NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

5 oz ground turkey

0.25 cup non-fat Greek yogurt

1 oz sharp cheddar cheese

1 cup fresh spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tbsp green onions

PREPARATION

• 1

  Preheat your oven to 400°F and pierce the Russet potato 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, brown the ground turkey in a non-stick skillet over medium-high heat until fully cooked through.

• 4

  Season the turkey with sea salt, black pepper, and garlic powder, stirring well to incorporate the spices.

• 5

  Add the fresh spinach to the skillet and sauté for 1-2 minutes until the leaves are just wilted.

• 6

  Remove the baked potato from the oven and slice it in half lengthwise.

• 7

  Carefully scoop out the potato flesh into a mixing bowl, leaving a thin shell to maintain the boat shape.

• 8

  Mash the potato flesh with the non-fat Greek yogurt until the mixture is smooth and creamy.

• 9

  Fold the cooked turkey and spinach mixture into the mashed potatoes until evenly distributed.

• 10

  Stuff the filling back into the potato shells and top each half with the sharp cheddar cheese.

• 11

  Place the boats under the broiler for 2-3 minutes until the cheese is melted and bubbling.

• 12

  Garnish with sliced green onions and serve immediately.