NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

6 oz Ground beef (93% lean)

1 tsp Olive oil

0.25 cup Red onion

0.25 cup Green bell pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.5 oz Shredded cheddar cheese

2 tbsp Plain Greek yogurt

1 tbsp Fresh chives

PREPARATION

• 1

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

• 2

  Scrub the Russet potato thoroughly, pierce it several times with a fork, and bake for 45 to 50 minutes until the center is tender.

• 3

  While the potato is baking, heat a non-stick skillet over medium heat and add the ground beef, diced red onion, and green bell pepper.

• 4

  Sauté the beef mixture until the meat is fully browned and the vegetables are softened, then drain any excess liquid.

• 5

  Stir the sea salt, black pepper, and garlic powder into the beef mixture and set aside.

• 6

  Once the potato is done, let it cool slightly, then slice it in half lengthwise.

• 7

  Scoop out the potato flesh, leaving about a 1/4-inch thick shell of potato against the skin.

• 8

  Brush the inside and outside of the potato skins with olive oil and place them back in the oven for 5 minutes to crisp up.

• 9

  Remove the skins from the oven, fill them evenly with the beef and vegetable mixture, and sprinkle the shredded cheddar cheese on top.

• 10

  Return the filled skins to the oven for 2 to 3 minutes until the cheese is completely melted and bubbly.

• 11

  Garnish each potato skin with a dollop of Greek yogurt and a sprinkle of fresh chives before serving.