NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

4 slices Turkey bacon

0.5 oz Sharp cheddar cheese

0.5 cup Nonfat Greek yogurt

0.25 cup Green onions

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Olive oil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Scrub the Russet potato thoroughly, prick the skin several times with a fork, and rub the exterior with 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 soft when pierced.

• 4

  While the potato is baking, cook the turkey bacon in a skillet over medium heat until it reaches a crispy texture, then chop it into small bits.

• 5

  Remove the potato from the oven and carefully slice it in half lengthwise.

• 6

  Scoop out the hot potato flesh into a mixing bowl, leaving a thin layer attached to the skin to keep the shell sturdy.

• 7

  Mash the potato flesh with the Greek yogurt, half of the shredded cheddar, half of the bacon bits, and the black pepper until smooth.

• 8

  Spoon the creamy mixture back into the potato shells and top with the remaining cheddar cheese and bacon bits.

• 9

  Return the stuffed potatoes to the oven for 5 to 10 minutes until the cheese is completely melted and bubbling.

• 10

  Garnish with chopped green onions and serve immediately.