NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

5 slice Turkey bacon

0.75 cup Nonfat Greek yogurt

0.5 oz Sharp cheddar cheese

1 tbsp Fresh chives

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

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, pat dry, and prick several times with a fork.

• 3

  Rub the potato skin with olive oil and sea salt, then place on the baking sheet and bake for 45 to 55 minutes until the center is tender.

• 4

  While the potato bakes, cook the turkey bacon in a non-stick skillet over medium heat until crispy, then finely chop.

• 5

  Remove the potato from the oven and let it cool for 5 minutes before slicing it in half lengthwise.

• 6

  Carefully scoop out the potato flesh into a medium bowl, leaving a thin layer attached to the skin to maintain its shape.

• 7

  Mash the potato flesh with the nonfat Greek yogurt, black pepper, and half of the chopped turkey bacon until well combined.

• 8

  Fold in half of the shredded cheddar cheese and half of the fresh chives.

• 9

  Spoon the mixture back into the potato skins, topping with the remaining cheddar cheese and bacon bits.

• 10

  Return the stuffed potatoes to the oven for 5 to 7 minutes until the cheese is completely melted and bubbly.

• 11

  Garnish with the remaining fresh chives and serve immediately.