NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

4 oz Ground turkey

0.5 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Onion powder

1 cup Broccoli florets

0.25 cup Nonfat Greek yogurt

1 tbsp Green onions

PREPARATION

• 1

  Preheat your oven to 400°F and scrub the Russet potato thoroughly under cold water.

• 2

  Pierce the potato several times with a fork, rub the skin with olive oil and a pinch of sea salt, and place it directly on the oven rack to bake for 45 to 60 minutes until the skin is crisp and the center is tender.

• 3

  While the potato is roasting, heat a non-stick skillet over medium heat and add the ground turkey.

• 4

  Cook the turkey until browned and fully cooked through, breaking it apart with a spatula, and season with garlic powder, onion powder, sea salt, and black pepper.

• 5

  Steam the broccoli florets until they are tender-crisp and bright green, then roughly chop them into small pieces.

• 6

  Once the potato is finished, slice it down the center and use a fork to fluff the inside flesh.

• 7

  Stuff the potato with the seasoned ground turkey and chopped broccoli.

• 8

  Top the loaded potato with a generous dollop of nonfat Greek yogurt and a sprinkle of sliced green onions before serving.