NUTRITION

SERVINGS

INGREDIENTS

0.5 medium Russet potato

6 oz ground turkey

0.5 cup broccoli florets

0.25 cup nonfat Greek yogurt

0.25 oz shredded sharp cheddar cheese

0.25 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp green onions

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Scrub the Russet potato clean, pierce it several times with a fork, and rub the skin with olive oil and a pinch of sea salt.

• 3

  Place the potato on the baking sheet and bake for 45 to 50 minutes, or until the skin is crisp and the inside is tender when pierced with a knife.

• 4

  While the potato bakes, brown the ground turkey in a non-stick skillet over medium-high heat, breaking it into crumbles.

• 5

  Season the turkey with the remaining sea salt, black pepper, and garlic powder, cooking until no longer pink.

• 6

  Steam the broccoli florets in a steamer basket or microwave with a splash of water until bright green and just tender.

• 7

  Slice the baked potato down the center and gently fluff the interior with a fork.

• 8

  Stuff the potato with the seasoned ground turkey and steamed broccoli, then sprinkle the shredded cheddar cheese over the top.

• 9

  Return the potato to the oven for 2 to 3 minutes until the cheese is fully melted.

• 10

  Garnish with a dollop of nonfat Greek yogurt and freshly sliced green onions before serving.