NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

6 oz ground turkey

1 cup broccoli florets

0.25 cup non-fat Greek yogurt

1 tbsp nutritional yeast

1 tsp olive oil

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp green onions

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Scrub the Russet potato thoroughly and pierce it several times with a fork to allow steam to escape.

• 3

  Rub the potato skin with 0.5 tsp of the olive oil and a small portion of the sea salt.

• 4

  Place the potato directly on the center oven rack and bake for 45 to 60 minutes until the skin is crisp and the center is tender.

• 5

  While the potato is baking, heat the remaining 0.5 tsp of olive oil in a medium skillet over medium-high heat.

• 6

  Add the ground turkey to the skillet along with the garlic powder, onion powder, remaining sea salt, and black pepper.

• 7

  Cook the turkey while breaking it into small crumbles until it is fully browned and cooked through, about 8 minutes.

• 8

  Steam the broccoli florets in a steamer basket over boiling water for 4 to 5 minutes until they are bright green and tender-crisp.

• 9

  Once the potato is finished, remove it from the oven and slice it open lengthwise.

• 10

  Use a fork to gently fluff the inside of the potato, then stuff it generously with the cooked ground turkey and steamed broccoli.

• 11

  Top the potato with a dollop of non-fat Greek yogurt, a sprinkle of nutritional yeast, and the chopped green onions before serving.