NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

6 oz 93% Lean ground beef

0.25 oz Sharp cheddar cheese

2 tbsp Plain nonfat Greek yogurt

1 tbsp Green onion

0.25 cup Red bell pepper

0.25 cup Yellow onion

0.5 tsp Avocado oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

PREPARATION

• 1

  Preheat oven to 400°F. Scrub the potato, pierce with a fork, and bake for 45-50 minutes until tender.

• 2

  While potato bakes, brown the ground beef in a skillet over medium-high heat with diced onions and bell peppers.

• 3

  Season the beef mixture with garlic powder, smoked paprika, 0.25 tsp sea salt, and black pepper; cook until veggies are soft.

• 4

  Once the potato is cool enough to handle, slice in half lengthwise and scoop out most of the flesh, leaving a 1/4-inch shell.

• 5

  Brush the skins with avocado oil and sprinkle with remaining sea salt; bake for 5-10 minutes until the edges are crispy.

• 6

  Fill the crispy skins with the beef and pepper mixture, top with shredded cheddar, and return to the oven for 2-3 minutes to melt.

• 7

  Serve topped with a dollop of Greek yogurt and sliced green onions.