NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

1 cup Nonfat Greek yogurt

1 oz Sharp cheddar cheese

2 slices Turkey bacon

1 tbsp Fresh chives

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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 pierce the skin several times with a fork.

• 3

  Place the potato on the baking sheet and bake for 45 to 60 minutes until the skin is crisp and the center is soft.

• 4

  While the potato is baking, cook the turkey bacon in a skillet over medium heat until it reaches a crispy texture, then crumble it into small pieces.

• 5

  Once the potato is finished, remove it from the oven and let it cool for 5 minutes before slicing it in half lengthwise.

• 6

  Carefully scoop out the potato flesh into a mixing bowl, leaving a thin wall of potato inside the skin to maintain its shape.

• 7

  Add the nonfat Greek yogurt, half of the shredded cheddar cheese, sea salt, black pepper, and garlic powder to the bowl with the potato flesh.

• 8

  Mash the ingredients together until the filling is smooth and well combined.

• 9

  Spoon the mixture back into the potato skins and top with the remaining cheddar cheese and crumbled turkey bacon.

• 10

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

• 11

  Garnish with freshly chopped chives and serve immediately.