NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

4 oz 93% lean ground turkey

1 slice Center-cut bacon

1 oz Sharp cheddar cheese

0.25 cup Plain nonfat Greek yogurt

1 tbsp Sliced green onions

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Scrub the potato thoroughly, rub the skin with avocado oil and a pinch of sea salt, and bake for 45-50 minutes until the center is tender.

• 3

  While the potato bakes, brown the ground turkey in a skillet over medium heat, seasoning it with garlic powder, onion powder, smoked paprika, and black pepper.

• 4

  Cook the bacon in a separate pan until crispy, then drain on a paper towel and crumble into small bits.

• 5

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

• 6

  Mash the potato flesh with the Greek yogurt until smooth, then fold in the cooked turkey and half of the cheddar cheese.

• 7

  Spoon the mixture back into the potato skins, then top with the remaining cheddar and bacon crumbles.

• 8

  Place the stuffed potatoes back in the oven or under the broiler for 3-5 minutes until the cheese is melted and golden.

• 9

  Garnish with freshly sliced green onions and serve warm.