Name: Dairy-free loaded baked potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1 serving
Ingredients: 3/4 medium russet potato, scrubbed; 8 olive oil cooking sprays; 3/4 tsp salt; 7 oz 99% lean ground turkey; 1/4 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp black pepper; 1/2 cup avocado, diced; 1 tsp lime juice; 1 1/2 tbsp fresh chives, chopped; 2 tbsp water

Instructions

Prep 15 min · Cook 45 min

Preheat the oven to 400°F. Prick the whole potato several times with a fork. Coat the skin with cooking spray and a pinch of the salt. Place directly on the oven rack and roast for 45 to 50 minutes until the skin is crisp and a knife slips easily into the center.
While the potato roasts, place half the diced avocado in a small bowl with the lime juice and another pinch of salt. Mash with a fork until relatively smooth and creamy. Set aside the mash and the remaining diced avocado.
Coat a skillet with cooking spray and set over medium heat. Add the ground turkey, garlic powder, onion powder, black pepper, and the remaining salt. Cook, breaking the meat into small crumbles, for 8 to 10 minutes. Add the water as soon as the pan looks dry and let it bubble for 1 minute before removing from the heat. Done when opaque in the center and cooked through, 165°F.
Carefully slice the hot potato lengthwise and fluff the inside with a fork, mixing in any remaining salt. Top with the cooked turkey and its pan juices, followed by the avocado mash and the diced avocado. Garnish with chopped chives.

Nutrition

Ingredients

Instructions

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