NUTRITION

SERVINGS

INGREDIENTS

0.5 medium Russet potato

0.5 tsp olive oil

6 oz ground turkey

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp onion powder

0.5 cup broccoli florets

0.25 oz sharp cheddar cheese

0.25 cup plain Greek yogurt

1 tbsp fresh chives

PREPARATION

• 1

  Preheat your oven to 400°F and scrub the Russet potato thoroughly to remove any dirt.

• 2

  Pierce the potato several times with a fork, rub the skin with olive oil and a pinch of sea salt, then 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 bakes, brown the ground turkey in a non-stick skillet over medium heat, breaking it into small crumbles.

• 4

  Season the turkey with sea salt, black pepper, garlic powder, and onion powder, cooking until fully browned and no longer pink.

• 5

  Steam the broccoli florets until they are bright green and fork-tender, then finely chop them into bite-sized pieces.

• 6

  Once the potato is finished, remove it from the oven and carefully slice it open lengthwise, fluffing the interior with a fork.

• 7

  Stuff the potato with the seasoned ground turkey and chopped broccoli, then sprinkle the shredded cheddar cheese over the top.

• 8

  Place the loaded potato back in the oven for 2 minutes or until the cheese has melted completely.

• 9

  Top with a dollop of plain Greek yogurt and a sprinkle of freshly chopped chives before serving.