NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

6 oz Ground turkey

1 cup Fresh spinach

0.5 cup Nonfat Greek yogurt

1 tbsp Fresh chives

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tsp Avocado oil

PREPARATION

• 1

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

• 2

  Scrub the Russet potato thoroughly and prick the skin several times with a fork to allow steam to escape.

• 3

  Rub the potato skin with avocado oil and a pinch of sea salt, then place it directly on the oven rack to bake for 45 to 50 minutes until tender.

• 4

  While the potato is roasting, heat a non-stick skillet over medium heat and add the ground turkey.

• 5

  Cook the turkey until browned and fully cooked through, breaking it into small crumbles with a spatula.

• 6

  Season the turkey with garlic powder, sea salt, and black pepper, then stir in the fresh spinach until it is just wilted.

• 7

  Remove the potato from the oven and let it cool for a few minutes before slicing it in half lengthwise.

• 8

  Carefully scoop out the majority of the potato flesh, leaving about a quarter-inch layer against the skin to maintain the boat shape.

• 9

  Pack the turkey and spinach mixture tightly into the hollowed-out potato skins.

• 10

  Place the loaded boats back onto the baking sheet and roast for an additional 5 minutes to crisp the edges.

• 11

  Remove from the oven and top each boat with a generous dollop of nonfat Greek yogurt.

• 12

  Garnish with freshly chopped chives and serve immediately while hot.