NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

4 oz Ground turkey

0.5 slice Nitrate-free bacon

0.5 cup Non-fat Greek yogurt

0.25 oz Sharp cheddar cheese

0.5 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Green onions

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Scrub the Russet potato clean, prick it several times with a fork, and rub the skin with olive oil and a pinch of sea salt.

• 3

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

• 4

  While the potato bakes, cook the bacon slice in a skillet over medium heat until crispy, then set aside to drain on a paper towel and chop into bits.

• 5

  In the same skillet, add the ground turkey and season with garlic powder, salt, and black pepper, sautéing until fully browned and cooked through.

• 6

  Once the potato is done, slice it in half lengthwise and carefully scoop out the flesh into a mixing bowl, leaving a thin wall of potato inside the skin.

• 7

  Mash the potato flesh with the Greek yogurt, cooked turkey, and half of the cheddar cheese until well combined.

• 8

  Spoon the mixture back into the potato skins, mounding it slightly, and top with the remaining cheddar cheese and the chopped bacon bits.

• 9

  Return the stuffed potatoes to the oven for 5 to 7 minutes until the cheese is melted and bubbly.

• 10

  Garnish with freshly sliced green onions and serve immediately while hot.