NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

4 slices Nitrate-free turkey bacon

0.5 cup Plain non-fat Greek yogurt

1 oz Sharp cheddar cheese

1 tbsp Fresh chives

0.25 tsp Sea salt

0.25 tsp Black pepper

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 and pierce the skin several times with a fork to allow steam to escape.

• 3

  Place the potato directly on the oven rack and bake for 45 to 60 minutes, or until the skin is crisp and the inside is soft.

• 4

  While the potato bakes, cook the turkey bacon in a non-stick skillet over medium heat until golden and crispy.

• 5

  Remove the bacon from the pan, let it cool slightly, and crumble it into small pieces.

• 6

  Once the potato is done, slice it in half lengthwise and carefully scoop the flesh into a bowl, leaving a 1/4-inch thick shell.

• 7

  Mash the potato flesh with the Greek yogurt, sea salt, and black pepper until the texture is smooth and fluffy.

• 8

  Fold in three-quarters of the crumbled bacon, half of the shredded cheddar cheese, and the chopped chives.

• 9

  Spoon the mixture back into the potato skins and top with the remaining cheddar cheese and bacon bits.

• 10

  Place the stuffed potatoes back on the baking sheet and broil for 2 to 3 minutes until the cheese is melted and bubbly.