NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

4.5 oz Ground turkey (93% lean)

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Onion powder

1 cup Broccoli florets

0.33 cup Non-fat Greek yogurt

2 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 thoroughly, pat dry, and prick several times with a fork to allow steam to escape.

• 3

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

• 4

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

• 5

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

• 6

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

• 7

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

• 8

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

• 9

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

• 10

  Top with a generous dollop of non-fat Greek yogurt and garnish with freshly sliced green onions before serving.