NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

5 oz 93% lean ground turkey

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 cup broccoli florets

0.25 cup nonfat Greek yogurt

1 tbsp grated Parmesan cheese

1 tbsp fresh chives

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

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

• 3

  Place the potato on the baking sheet and bake for 45 to 60 minutes, or until the skin is crisp and the center is tender when pierced with a knife.

• 4

  While the potato is roasting, heat the remaining olive oil in a non-stick skillet over medium heat.

• 5

  Add the ground turkey to the skillet, breaking it into small crumbles with a spatula as it cooks.

• 6

  Season the turkey with garlic powder, sea salt, and black pepper, and continue cooking until the meat is browned and cooked through.

• 7

  Steam the broccoli florets in a steamer basket over boiling water for about 5 minutes until they are tender and vibrant green.

• 8

  Once the potato is done, slice it open lengthwise and use a fork to gently fluff the interior.

• 9

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

• 10

  Top the potato with a dollop of nonfat Greek yogurt, a sprinkle of grated Parmesan cheese, and fresh chives before serving.