NUTRITION

SERVINGS

INGREDIENTS

0.5 medium Russet potato

4 oz Ground turkey 93% lean

2 slices Turkey bacon

0.25 cup Plain Greek yogurt

0.5 oz Sharp cheddar cheese

0 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Chives

PREPARATION

• 1

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

• 2

  Scrub the potato clean, prick it several times with a fork, and rub the skin with 0.5 tsp of olive oil and a pinch of sea salt.

• 3

  Place the potato on the baking sheet and bake for 45-50 minutes, or until the center is soft when pierced with a knife.

• 4

  While the potato bakes, cook the turkey bacon in a skillet over medium heat until crisp, then remove and finely chop.

• 5

  In the same skillet, add the remaining 0.5 tsp of olive oil and the ground turkey; season with garlic powder, salt, and pepper, and sauté until fully browned.

• 6

  Once the potato is done, slice it in half lengthwise and carefully scoop the flesh into a mixing bowl, leaving a thin wall of potato inside the skin to maintain its shape.

• 7

  Mash the potato flesh with the Greek yogurt until smooth, then fold in the cooked ground turkey and half of the chopped bacon.

• 8

  Spoon the filling back into the potato skins, topping each half with shredded cheddar cheese and the remaining bacon bits.

• 9

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

• 10

  Garnish with freshly chopped chives and serve immediately.