NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

3 slices Turkey bacon

2 oz Ground turkey

0.5 cup Nonfat Greek yogurt

0.5 oz Sharp cheddar cheese

1 cup Broccoli florets

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh chives

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

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

• 3

  Place the potato directly on the oven rack and bake for 45 to 60 minutes, or until the skin is crisp and the inside is tender.

• 4

  While the potato bakes, place turkey bacon slices in a cold skillet and turn heat to medium, cooking until golden and crispy. Remove, drain on paper towels, and chop finely.

• 5

  In the same skillet, add the ground turkey and season with black pepper. Sauté until fully browned and cooked through, breaking it into small crumbles.

• 6

  Steam the broccoli florets for 3 to 5 minutes until they are bright green and tender-crisp.

• 7

  Once the potato is finished, slice it open lengthwise and fluff the interior with a fork.

• 8

  Layer the ground turkey and steamed broccoli inside the potato, then sprinkle with the sharp cheddar cheese while it is still hot to allow for melting.

• 9

  Finish by topping with a generous dollop of Greek yogurt, the chopped crispy turkey bacon, and fresh chives.