NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

5 oz Ground turkey

1 cup Broccoli florets

0.25 cup Plain Greek yogurt

0 oz Sharp cheddar cheese

0 tsp Extra virgin olive oil

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Green onions

PREPARATION

• 1

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

• 2

  Scrub the Russet potato clean, pat dry, and prick several times with a fork. Rub the skin with olive oil and a pinch of sea salt.

• 3

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

• 4

  While the potato bakes, heat a non-stick skillet over medium-high heat. Add the ground turkey, garlic powder, onion powder, remaining sea salt, and black pepper.

• 5

  Cook the turkey, breaking it up with a spatula, for 7-10 minutes until browned and cooked through.

• 6

  Steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until bright green and tender-crisp.

• 7

  Slice the baked potato down the center and fluff the inside with a fork.

• 8

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

• 9

  Top with the shredded cheddar cheese while the potato is still hot so it melts slightly.

• 10

  Finish with a dollop of Greek yogurt and a sprinkle of sliced green onions before serving.