NUTRITION

SERVINGS

INGREDIENTS

0.5 medium russet potato

6 oz 93% lean ground turkey

1 slices center-cut bacon

0.5 cup non-fat Greek yogurt

0.5 tsp dried dill

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp chopped green onions

0 tsp avocado oil

PREPARATION

• 1

  Preheat your oven to 400°F. Scrub the russet potato thoroughly, pierce several times with a fork, rub the skin with avocado oil, and bake for 45-50 minutes until the skin is crisp and the center is tender.

• 2

  While the potato is roasting, place the bacon slices in a cold skillet and turn the heat to medium. Cook until crispy, then remove and drain on paper towels before crumbling into bits.

• 3

  In the same skillet, drain most of the bacon fat and add the ground turkey. Sauté until fully browned and cooked through, seasoning with half of the sea salt and black pepper.

• 4

  Prepare the high-protein ranch sauce by whisking together the non-fat Greek yogurt, dried dill, garlic powder, onion powder, and the remaining salt and pepper in a small bowl.

• 5

  Once the potato is finished, slice it down the center and fluff the interior with a fork. Pack the potato with the seasoned ground turkey and the crumbled bacon.

• 6

  Generously drizzle the potato with the creamy ranch yogurt sauce and garnish with the chopped green onions before serving.