NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

4 oz Ground turkey

2 slice Center-cut bacon

0.5 oz Sharp cheddar cheese

0.25 cup Non-fat plain Greek yogurt

0 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Green onions

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Scrub the Russet potato clean, pierce it several times with a fork, rub with olive oil and sea salt, and bake directly on the oven rack for 45 to 50 minutes until tender.

• 3

  While the potato is roasting, cook the bacon slices in a skillet over medium heat until crispy, then remove to a paper towel and crumble once cooled.

• 4

  In the same skillet, brown the ground turkey with garlic powder and black pepper until fully cooked and no longer pink.

• 5

  Carefully slice the baked potato in half lengthwise and scoop out the majority of the flesh into a medium mixing bowl, leaving a thin layer to support the skin.

• 6

  Mash the potato flesh with the Greek yogurt, cooked ground turkey, and half of the shredded cheddar cheese until well combined.

• 7

  Spoon the mixture back into the potato skins, topping them with the remaining cheddar cheese and the crumbled bacon.

• 8

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

• 9

  Garnish with thinly sliced green onions and serve immediately.