NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

5 oz Ground turkey (93% lean)

0.33 oz Sharp cheddar cheese

0.25 cup Non-fat Greek yogurt

1 slice Turkey bacon

1 tbsp Green onions

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 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, prick 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 50 minutes, or until the skin is crisp and the inside is tender when pierced with a knife.

• 4

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

• 5

  In the same skillet, add the ground turkey, garlic powder, remaining sea salt, and black pepper, sautéing until fully browned and cooked through.

• 6

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

• 7

  Mash the scooped potato flesh with the non-fat Greek yogurt and the cooked ground turkey until well combined.

• 8

  Stuff the mixture back into the potato skins, top with shredded sharp cheddar cheese and the chopped turkey bacon bits.

• 9

  Return the stuffed potatoes to the oven for 5 to 8 minutes until the cheese is melted and bubbly.

• 10

  Garnish with freshly sliced green onions before serving.