NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

3 slices turkey bacon

1 oz sharp cheddar cheese

0.5 cup non-fat Greek yogurt

0.25 cup egg whites

2 tbsp green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Scrub the potato clean, pierce it several times with a fork, and bake for 45 to 50 minutes until the center is tender.

• 3

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

• 4

  Once the potato is cool enough to handle, slice it in half lengthwise and scoop the flesh into a mixing bowl, leaving a thin wall of potato in the skin.

• 5

  Mash the potato flesh with the Greek yogurt, egg whites, sea salt, and black pepper until the texture is smooth and fluffy.

• 6

  Fold in half of the cheddar cheese and half of the chopped bacon bits into the potato mixture.

• 7

  Spoon the filling back into the potato skins, mounding it slightly, and sprinkle the remaining cheddar cheese on top.

• 8

  Bake for an additional 10 to 15 minutes until the cheese is melted and bubbly.

• 9

  Garnish with the remaining crispy bacon bits and fresh green onions before serving warm.