NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

6 oz Ground turkey

0.25 cup Non-fat Greek yogurt

0.5 oz Shredded cheddar cheese

0 tsp Avocado oil

1 tbsp Green onions

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Scrub the Russet potato clean, prick it several times with a fork, and rub the skin with avocado oil and a pinch of sea salt.

• 3

  Bake the potato for 45 to 50 minutes, or until the skin is crisp and the inside is tender when pierced with a knife.

• 4

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

• 5

  Season the turkey with garlic powder, onion powder, the remaining sea salt, and black pepper.

• 6

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

• 7

  Mash the potato flesh with the non-fat Greek yogurt until smooth, then fold in the seasoned ground turkey.

• 8

  Spoon the creamy mixture back into the potato skins and top each half with shredded cheddar cheese.

• 9

  Return the boats to the oven for 3 to 5 minutes until the cheese is melted and bubbly.

• 10

  Garnish with fresh green onions before serving warm.