NUTRITION

SERVINGS

INGREDIENTS

0.5 medium Russet potato

0.5 tsp Extra virgin olive oil

6 oz Ground turkey

1 cup Baby spinach

0.5 cup Greek yogurt

1 tbsp Green onions

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Scrub the russet potato thoroughly, poke several holes with a fork, and rub the skin 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.

• 4

  While the potato bakes, heat a non-stick skillet over medium-high heat and add the ground turkey.

• 5

  Cook the turkey until browned and fully cooked through, breaking it into small crumbles as it sears.

• 6

  Stir the garlic powder, sea salt, and black pepper into the turkey.

• 7

  Add the baby spinach to the skillet and sauté for 1 minute until just wilted, then remove from heat.

• 8

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

• 9

  Stuff the turkey and spinach mixture into the potato, then top with a dollop of Greek yogurt and sliced green onions.