NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

3 oz Cooked chicken breast

2 slices Turkey bacon

0.25 cup Nonfat plain Greek yogurt

0.5 oz Sharp cheddar cheese

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh chives

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

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

• 3

  Place the potato directly on the oven rack and bake for 45 to 60 minutes, or until the skin is crisp and the inside is tender.

• 4

  While the potato bakes, cook the turkey bacon in a skillet over medium heat until crispy, then crumble into small pieces.

• 5

  Once the potato is done, let it cool slightly, then slice it in half lengthwise.

• 6

  Carefully scoop out the potato flesh into a mixing bowl, leaving a thin shell of flesh against the skin to maintain its shape.

• 7

  Mash the potato flesh with the Greek yogurt, shredded chicken, half of the cheddar cheese, sea salt, and black pepper until well combined.

• 8

  Spoon the mixture back into the potato skins, mounding it slightly.

• 9

  Top with the remaining cheddar cheese and the crumbled turkey bacon.

• 10

  Return the potatoes to the oven for 5 to 10 minutes until the cheese is melted and bubbly.

• 11

  Garnish with freshly chopped chives and serve immediately.