Name: Bacon and Cheddar Stuffed Potatoes
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 1 serving
Ingredients: 1 medium Russet potato; 3 oz 93% lean ground turkey; 0.5 slice nitrate-free bacon; 0.5 oz sharp cheddar cheese; 0.5 cup non-fat Greek yogurt; 0.5 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tbsp fresh chives

Instructions

Prep 10 min · Cook 50 min

Preheat your oven to 400°F (200°C).
Scrub the Russet potato thoroughly, prick it several times with a fork, and rub the skin with olive oil and sea salt.
Place the potato directly on the oven rack and bake for 45 to 50 minutes, or until the skin is crisp and the inside is tender.
While the potato bakes, brown the ground turkey in a non-stick skillet over medium-high heat, seasoning it with garlic powder and black pepper until fully cooked.
In the same skillet, cook the bacon slice until crispy, then remove to a paper towel to drain before crumbling into small bits.
Once the potato is finished, slice it in half lengthwise and carefully scoop out the flesh into a mixing bowl, leaving a 1/4-inch thick shell.
Mash the potato flesh with 2 tablespoons of the Greek yogurt and the cooked ground turkey, then spoon the mixture back into the potato skins.
Top the stuffed potatoes with shredded cheddar cheese and return them to the oven for 3 to 5 minutes until the cheese is melted and bubbly.
Garnish the potatoes with the remaining Greek yogurt, crumbled bacon, and fresh chopped chives before serving.

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Ingredients

Instructions

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