NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

4 oz ground turkey

0.5 oz sharp cheddar cheese

0.5 slice center-cut bacon

0.25 cup plain non-fat Greek yogurt

0.25 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp chopped green onions

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Scrub the Russet potato thoroughly, prick it several times with a fork, and rub the skin with olive oil and sea salt.

• 3

  Place the potato on the baking sheet and roast for 45 to 60 minutes, or until the skin is crisp and the inside is tender when pierced.

• 4

  While the potato is baking, heat a non-stick skillet over medium heat and cook the ground turkey with garlic powder and black pepper until fully browned.

• 5

  In the same skillet or a separate pan, cook the bacon slice until it reaches your desired level of crispiness, then drain on a paper towel and crumble into small bits.

• 6

  Once the potato is finished, remove it from the oven and let it cool for 5 minutes until it is safe to handle.

• 7

  Slice the potato in half lengthwise and carefully scoop out the fluffy interior into a mixing bowl, leaving a thin layer of potato against the skin to maintain its shape.

• 8

  Mash the potato flesh with the Greek yogurt until smooth, then fold in the cooked ground turkey and half of the bacon bits.

• 9

  Spoon the mixture back into the potato skins, top with the shredded cheddar cheese and the remaining bacon, and return to the oven for 5 minutes until the cheese is melted and bubbly.

• 10

  Garnish the stuffed potatoes with freshly chopped green onions and serve immediately.