NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

4 oz 93% lean ground turkey

2 slices Turkey bacon

1 cup Broccoli florets

0.25 cup Nonfat Greek yogurt

0.5 oz Sharp cheddar cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Scallions

PREPARATION

• 1

  Preheat your oven to 400°F and pierce the Russet potato several times with a fork.

• 2

  Place the potato directly on the oven rack and bake for 45 to 50 minutes until the skin is crispy and the center is tender.

• 3

  While the potato bakes, brown the ground turkey in a non-stick skillet over medium heat until no longer pink.

• 4

  Cook the turkey bacon in the same skillet or a separate pan until crisp, then finely chop it.

• 5

  Steam the broccoli florets until bright green and tender, then chop them into small bite-sized pieces.

• 6

  Once the potato is done, slice it in half lengthwise and carefully scoop the flesh into a mixing bowl, leaving a sturdy shell.

• 7

  Mash the potato flesh with the nonfat Greek yogurt, sea salt, black pepper, and garlic powder until smooth.

• 8

  Stir the cooked ground turkey and chopped broccoli into the mashed potato mixture.

• 9

  Spoon the filling back into the potato skins and top with shredded sharp cheddar cheese and the chopped turkey bacon.

• 10

  Place the stuffed potatoes on a baking sheet and broil for 2 to 3 minutes until the cheese is melted and bubbly.

• 11

  Garnish with freshly sliced scallions and serve immediately while hot.