NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

4 oz ground turkey (93% lean)

1 cup broccoli florets

0.25 cup nonfat Greek yogurt

0.25 oz sharp cheddar cheese

1 tbsp fresh chives

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

PREPARATION

• 1

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

• 2

  Scrub the Russet potato clean, pierce it several times with a fork, and rub the skin with olive oil and a pinch of sea salt.

• 3

  Place the potato on the baking sheet and roast for 45 to 55 minutes, or until the skin is crisp and the inside is tender when pierced with a knife.

• 4

  While the potato roasts, heat a non-stick skillet over medium-high heat and add the ground turkey, breaking it apart with a wooden spoon.

• 5

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

• 6

  Steam the broccoli florets in a steamer basket or a small amount of water for 3 to 5 minutes until they are bright green and tender-crisp.

• 7

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

• 8

  Fold the sharp cheddar cheese into the hot potato flesh so it begins to melt.

• 9

  Load the potato with the cooked ground turkey and steamed broccoli florets.

• 10

  Finish by topping with a dollop of nonfat Greek yogurt and a sprinkle of freshly chopped chives.