NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

4 oz Ground turkey (93% lean)

1 slice Center-cut bacon

0.5 oz Sharp cheddar cheese

0.25 cup Non-fat plain Greek yogurt

1 tbsp Green onions

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400 degrees Fahrenheit.

• 2

  Scrub the russet potato thoroughly and pierce it several times with a fork to allow steam to escape.

• 3

  Place the potato directly on the oven rack or a baking sheet and bake for 45 to 50 minutes until the center is tender.

• 4

  While the potato bakes, cook the center-cut bacon in a skillet over medium heat until it reaches a crispy texture.

• 5

  Remove the bacon from the skillet, drain on a paper towel, and crumble it into small pieces once cooled.

• 6

  In the same skillet, brown the ground turkey over medium-high heat, seasoning it with garlic powder, onion powder, sea salt, and black pepper until fully cooked.

• 7

  Carefully slice the baked potato in half lengthwise and scoop out the center flesh into a mixing bowl, leaving a thin shell of potato.

• 8

  Mash the potato flesh together with the cooked ground turkey and half of the shredded cheddar cheese.

• 9

  Spoon the turkey and potato mixture back into the potato skins and top with the remaining half of the cheddar cheese.

• 10

  Return the stuffed potatoes to the oven for 5 minutes or until the cheese is melted and bubbly.

• 11

  Serve the potatoes hot, topped with a dollop of Greek yogurt, the crumbled bacon, and fresh green onions.