NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

5 oz lean ground turkey

1 slice turkey bacon

0.5 oz sharp cheddar cheese

0.25 cup nonfat Greek yogurt

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp green onion

PREPARATION

• 1

  Preheat your oven to 400°F (200°C). Scrub the potato clean and pat dry. Pierce several times with a fork, rub with olive oil and half the sea salt, then bake for 45-60 minutes until tender.

• 2

  While the potato bakes, cook the turkey bacon in a small skillet over medium heat until crispy. Remove, let cool, and crumble into small bits.

• 3

  In the same skillet, add the ground turkey. Season with the remaining sea salt, black pepper, and garlic powder. Cook until browned and fully cooked through, breaking it into small crumbles.

• 4

  Once the potato is done, slice it in half lengthwise. Scoop out most of the flesh into a bowl, leaving a thin layer against the skin to maintain the shell's shape.

• 5

  Mash the potato flesh in the bowl and mix in the cooked ground turkey and half of the cheddar cheese.

• 6

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

• 7

  Return the stuffed potatoes to the oven for 5 minutes, or until the cheese is melted and bubbly.

• 8

  Remove from the oven and top each half with a dollop of Greek yogurt, the crumbled turkey bacon, and fresh green onions before serving.