NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

4 oz 93% lean ground turkey

0.5 cup Nonfat plain Greek yogurt

1 cup Broccoli florets

0.5 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

2 tbsp Green onions

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Scrub the Russet potato thoroughly, prick it several times with a fork, and rub the skin with 0.5 tsp of olive oil and a pinch of sea salt.

• 3

  Place the potato directly on the oven rack and bake for 45 to 60 minutes until the skin is crisp and the center is tender when pierced with a knife.

• 4

  While the potato is baking, heat the remaining 0.5 tsp of olive oil in a non-stick skillet over medium-high heat.

• 5

  Add the ground turkey to the skillet, breaking it up with a spatula, and season with garlic powder, smoked paprika, sea salt, and black pepper.

• 6

  Cook the turkey until browned and completely cooked through, then remove from heat and set aside.

• 7

  Steam the broccoli florets in a steamer basket or microwave with a splash of water until they are vibrant green and tender-crisp.

• 8

  Once the potato is finished, slice it down the center and gently fluff the interior with a fork.

• 9

  Stuff the potato with the seasoned ground turkey and steamed broccoli florets.

• 10

  Top the potato with a generous dollop of nonfat plain Greek yogurt and garnish with sliced green onions before serving.