NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

4 slice Turkey bacon

0.5 oz Sharp cheddar cheese

0.5 cup Plain non-fat Greek yogurt

1 cup Broccoli florets

1 tbsp Fresh chives

0.25 tsp Sea salt

0.25 tsp Black pepper

0 tsp Extra virgin olive oil

PREPARATION

• 1

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

• 2

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

• 3

  Bake the potato for 45 to 50 minutes until the skin is crisp and the center is completely tender when pierced.

• 4

  While the potato bakes, cook the turkey bacon in a skillet over medium heat until very crispy, then finely chop into bits.

• 5

  Steam the broccoli florets until tender-crisp, then finely mince them into small pieces suitable for mixing.

• 6

  Carefully slice the hot baked potato in half lengthwise and scoop the flesh into a medium mixing bowl, leaving a thin layer of potato against the skin to maintain its shape.

• 7

  Mash the potato flesh with the Greek yogurt, sea salt, and black pepper until the texture is creamy and well-combined.

• 8

  Fold the minced broccoli and half of the chopped bacon into the potato mixture.

• 9

  Spoon the filling back into the potato shells, top with shredded cheddar cheese and the remaining bacon bits, and return to the oven for 5 minutes until the cheese is melted and golden.

• 10

  Garnish with freshly chopped chives and serve immediately.