Name: Loaded russet potato with bacon
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1 serving
Ingredients: 1 small russet potato, scrubbed and patted dry; 5 oz 99% lean ground turkey; 0.5 oz bacon, chopped; 3 tbsp nonfat Greek yogurt; 1 1/2 tbsp shredded cheddar cheese; 1 green onion, thinly sliced; 3/4 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 1 tsp olive oil; 1 tbsp water

Instructions

Prep 15 min · Cook 45 min

Preheat the oven to 400°F. Prick the russet potato several times with a fork. Rub the skin with half the oil and a pinch of the salt. Place the potato on a baking sheet and bake until the skin is crisp and a knife slides easily into the center, about 45 to 50 minutes.
While the potato bakes, place the chopped bacon in a 10-inch skillet over medium heat. Fry until the fat renders and the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and drain on a paper towel, leaving the fat in the pan.
Add the remaining oil to the same skillet over medium-high heat. Add the ground turkey and let it sit undisturbed for 2 minutes to brown. Season with the garlic powder, half the remaining salt, and half the pepper. Break up the meat with a spoon and cook until no longer pink, about 4 minutes. If the turkey sticks, add the water to the pan and scrape up any browned bits. Done when no longer pink, 165°F.
In a small bowl, stir the Greek yogurt with a pinch of salt and the remaining pepper. Slice the baked potato open lengthwise and fluff the interior with a fork. Season the potato flesh with the last of the salt. Stir in the yogurt mixture, then top with the cooked turkey, shredded cheddar, crispy bacon, and green onions.

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Instructions

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