NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

2.5 oz Cooked chicken breast

2 slices Turkey bacon

0.75 oz Sharp cheddar cheese

0.25 cup Nonfat plain Greek yogurt

0.25 tsp Black pepper

1 tbsp Green onions

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Scrub the Russet potato clean and pierce it several times with a fork.

• 3

  Rub the potato skin with extra virgin olive oil and a pinch of sea salt, then place it directly on the oven rack and bake for 45 to 60 minutes until the center is tender.

• 4

  While the potato bakes, cook the turkey bacon in a skillet until crispy, then crumble it into small pieces.

• 5

  Once the potato is done, slice it open lengthwise and carefully scoop the flesh into a medium mixing bowl, leaving a thin layer of potato against the skin to maintain its shape.

• 6

  In the bowl, mash the potato flesh with the shredded chicken breast, Greek yogurt, black pepper, and half of the cheddar cheese and bacon crumbles.

• 7

  Spoon the mixture back into the potato skin and top with the remaining cheddar cheese and bacon.

• 8

  Return the stuffed potato to the oven for 5 to 8 minutes until the cheese is melted and bubbly.

• 9

  Garnish with freshly sliced green onions and serve immediately.