NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

5 oz ground turkey

1 slice center-cut bacon

0.5 oz sharp cheddar cheese

0.25 cup plain non-fat Greek yogurt

2 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 and pierce the Russet potato several times with a fork to allow steam to escape.

• 2

  Place the potato directly on the oven rack and bake for 45 to 50 minutes until the skin is crisp and the center is easily pierced with a knife.

• 3

  While the potato is baking, brown the ground turkey in a non-stick skillet over medium heat, breaking it up with a spatula and seasoning with sea salt, black pepper, and garlic powder.

• 4

  In a small pan, cook the bacon slice until it is perfectly crispy, then drain it on a paper towel and crumble it into small bits.

• 5

  Once the potato is finished, slice it in half lengthwise and carefully scoop out the flesh into a mixing bowl, leaving about a quarter-inch shell to maintain its shape.

• 6

  Mash the potato flesh with the cooked ground turkey and two tablespoons of the Greek yogurt until well combined.

• 7

  Spoon the mixture back into the potato shells and sprinkle the shredded sharp cheddar cheese evenly over the top.

• 8

  Place the stuffed potatoes back in the oven or under a broiler for 2 to 3 minutes until the cheese is melted and bubbling.

• 9

  Top each potato half with the remaining Greek yogurt, crumbled bacon, and sliced green onions before serving.