NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

3 slice Turkey bacon

1 oz Sharp cheddar cheese

0.5 cup Plain Greek yogurt

0.5 cup Broccoli florets

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Green onions

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

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

• 3

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

• 4

  While the potato bakes, cook the turkey bacon in a skillet over medium heat until crispy, then finely chop.

• 5

  Steam the broccoli florets until tender-crisp, then finely chop into small bits.

• 6

  Remove the potato from the oven and slice it in half lengthwise.

• 7

  Carefully scoop out the potato flesh into a mixing bowl, leaving a thin shell about a quarter-inch thick.

• 8

  Mash the potato flesh with the Greek yogurt, sea salt, black pepper, half of the cheddar cheese, bacon, and broccoli.

• 9

  Spoon the mixture back into the potato shells and top with the remaining cheddar cheese.

• 10

  Return the stuffed potatoes to the oven for 10 to 15 minutes until the cheese is melted and bubbly and the edges are crispy.

• 11

  Garnish with freshly sliced green onions before serving.