NUTRITION

SERVINGS

INGREDIENTS

0.5 medium russet potato

5 oz ground turkey

0.5 slice nitrate-free bacon

0.25 cup plain Greek yogurt

0.5 tbsp shredded cheddar cheese

0.5 cup broccoli florets

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp green onions

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Scrub the russet potato clean and prick it several times with a fork. Rub the skin with olive oil and a pinch of sea salt.

• 3

  Place the potato directly on the oven rack and bake for 45 to 50 minutes, or until the skin is crisp and the inside is tender when pierced with a knife.

• 4

  While the potato bakes, cook the bacon slice in a skillet over medium heat until crispy. Remove, pat dry with a paper towel, and crumble into bits.

• 5

  In the same skillet, add the ground turkey and season with garlic powder, sea salt, and black pepper. Sauté until browned and fully cooked through.

• 6

  Steam the broccoli florets for 3 to 4 minutes until they are bright green and tender-crisp.

• 7

  Once the potato is done, slice it down the center and fluff the interior with a fork.

• 8

  Stuff the potato with the cooked ground turkey and steamed broccoli, then sprinkle with shredded cheddar cheese while hot so it melts.

• 9

  Finish by topping with a dollop of Greek yogurt, the crumbled bacon bits, and sliced green onions.