Name: Bacon and cheese stuffed potatoes
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 1 serving
Ingredients: 3/4 medium russet potato, scrubbed; 8 olive oil cooking sprays; 5 oz 99% lean ground turkey; 1 oz bacon, diced; 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 1 1/2 tbsp cheddar cheese, shredded; 1 green onion, thinly sliced; 2 tbsp nonfat Greek yogurt

Instructions

Prep 15 min · Cook 50 min

Preheat oven to 400°F. Pierce the potato several times with a fork. Place on a small sheet pan, mist with cooking spray, and season the skin with a pinch of the salt. Bake until tender when pierced with a knife, about 50 minutes.
While the potato bakes, set a skillet over medium heat. Add the bacon and cook until crisp. Remove bacon bits to a small bowl, leaving the rendered fat in the pan. Add the ground turkey to the same skillet with half the remaining salt, half the pepper, and all the garlic powder. Cook, breaking it up with a spoon, until cooked through, about 6 minutes. Remove from heat. Done when cooked through, 165°F.
Cut the potato in half lengthwise. Scoop out most of the flesh into the skillet with the turkey, leaving a thin shell. Add the remaining salt and pepper, half the cheese, and most of the bacon. Mash together then spoon back into the skins. Top with the remaining cheese and bacon. Return to the oven for 10 minutes until the cheese is melted and the filling is hot.
Top the hot stuffed potatoes with a dollop of Greek yogurt and the sliced green onions.

Nutrition

Ingredients

Instructions

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