NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

5 oz Ground turkey

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 slice Turkey bacon

0.25 cup Plain Greek yogurt

0.5 oz Sharp cheddar cheese

1 tbsp Green onions

PREPARATION

• 1

  Preheat your oven to 400°F and pierce the potato several times with a fork.

• 2

  Place the potato directly on the oven rack and bake for 45 to 50 minutes until the skin is crisp and the center is tender.

• 3

  While the potato bakes, heat olive oil in a skillet over medium heat and add the ground turkey.

• 4

  Season the turkey with sea salt, black pepper, and garlic powder, cooking until browned and fully cooked through.

• 5

  Cook the turkey bacon in a separate small pan until crispy, then chop or crumble into small bits.

• 6

  Once the potato is done, slice it in half lengthwise and carefully scoop the flesh into a mixing bowl, leaving a thin shell.

• 7

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

• 8

  Spoon the turkey and potato mixture back into the skins and top with shredded cheddar cheese and bacon bits.

• 9

  Place the stuffed boats on a baking sheet and return to the oven for 5 to 7 minutes until the cheese is melted and bubbly.

• 10

  Garnish with freshly sliced green onions before serving warm.