NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

5 oz Ground turkey 93% lean

1 slice Center-cut bacon

0.5 oz Sharp cheddar cheese

2 tbsp Nonfat Greek yogurt

1 tbsp Green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tsp Avocado oil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Scrub the Russet potato clean, prick it several times with a fork, and rub the skin with avocado 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 center is tender when pierced with a knife.

• 4

  While the potato is roasting, cook the bacon slice in a medium skillet over medium heat until crispy, then set aside on a paper towel to drain and chop into bits.

• 5

  In the same skillet, add the ground turkey and season with garlic powder, sea salt, and black pepper, cooking until browned and no longer pink.

• 6

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

• 7

  Mash the potato flesh with the Greek yogurt and shredded cheddar cheese until well combined, then fold in the cooked ground turkey.

• 8

  Spoon the mixture back into the potato skins, return them to the oven, and bake for an additional 5 to 10 minutes until the cheese is melted and bubbly.

• 9

  Garnish with the chopped bacon and sliced green onions before serving warm.