NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

4 oz Ground turkey (93% lean)

1 slice Turkey bacon

0.5 oz Sharp cheddar cheese

0.25 cup Non-fat Greek yogurt

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Chopped green onions

PREPARATION

• 1

  Preheat your oven to 400°F and thoroughly scrub the Russet potato clean.

• 2

  Pierce the potato several times with a fork, rub with avocado oil and sea salt, and bake for 45-50 minutes until the skin is crisp and the center is tender.

• 3

  While the potato bakes, brown the ground turkey in a small skillet over medium heat, seasoning with garlic powder and black pepper until fully cooked.

• 4

  In a separate pan, cook the turkey bacon until it reaches your desired crispness, then finely chop it into bits.

• 5

  Once the potato is cool enough to handle, slice it in half lengthwise and carefully scoop out the flesh into a mixing bowl, leaving a thin shell.

• 6

  Combine the potato flesh with the non-fat Greek yogurt, cooked ground turkey, and half of the chopped turkey bacon, mashing until well combined.

• 7

  Spoon the mixture back into the potato shells and top with shredded sharp cheddar cheese and the remaining bacon bits.

• 8

  Place the stuffed potatoes back in the oven for 5-7 minutes until the cheese is melted and bubbling.

• 9

  Garnish with fresh green onions and serve immediately.