NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

0.25 tsp olive oil

2.5 oz ground turkey

1 slice center-cut bacon

0.25 cup non-fat Greek yogurt

0.25 oz sharp cheddar cheese

1 tbsp green onions

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, prick 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 roast for 45 to 50 minutes, or until the skin is crisp and the inside is tender when pierced.

• 4

  While the potato roasts, place the bacon slices in a cold skillet and turn the heat to medium, cooking until the fat has rendered and the bacon is very crispy.

• 5

  Remove the bacon to a paper towel to drain, then crumble into small bits.

• 6

  In the same skillet, drain all but a teaspoon of bacon fat and add the ground turkey, seasoning it with garlic powder, sea salt, and black pepper.

• 7

  Sauté the turkey over medium-high heat until browned and cooked through, breaking it into small crumbles as it cooks.

• 8

  Once the potato is done, slice it down the center and fluff the interior with a fork.

• 9

  Stuff the potato with the cooked ground turkey and sprinkle the shredded cheddar cheese over the top.

• 10

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

• 11

  Top the potato with a generous dollop of Greek yogurt, the crumbled bacon, and freshly sliced green onions before serving.