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

0.5 tsp Garlic powder

0.5 tsp Onion powder

1 cup Broccoli florets

0.25 cup Non-fat Greek yogurt

0.5 oz Sharp cheddar cheese

1 tbsp Green onions

PREPARATION

• 1

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

• 2

  Rub the potato skin with olive oil and bake directly on the oven rack for 45-50 minutes until tender.

• 3

  While the potato bakes, brown the ground turkey in a non-stick skillet over medium heat until fully cooked.

• 4

  Season the turkey with sea salt, black pepper, garlic powder, and onion powder, then set aside.

• 5

  Steam the broccoli florets until tender-crisp and finely chop into small bite-sized pieces.

• 6

  Slice the baked potato in half lengthwise and carefully scoop the flesh into a bowl, leaving a thin shell.

• 7

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

• 8

  Fold the cooked ground turkey and chopped broccoli into the potato mixture until well combined.

• 9

  Stuff the mixture back into the potato skins and top each boat with the shredded sharp cheddar cheese.

• 10

  Broil the boats for 2-3 minutes until the cheese is melted and bubbly, then garnish with sliced green onions.