NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

6 oz Ground turkey

0.25 cup Plain Greek yogurt

0.25 oz Sharp cheddar cheese

0 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

1 tbsp Green onions

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

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

• 5

  Once the potato is finished, slice it in half lengthwise and carefully scoop out the flesh into a mixing bowl, leaving a thin layer against the skin to maintain the boat shape.

• 6

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

• 7

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

• 8

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

• 9

  Garnish with thinly sliced green onions and serve warm.