Name: Loaded baked potato platter
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 1 serving
Ingredients: 3/4 medium russet potato, scrubbed and pricked with a fork; 6 oz 99% lean ground turkey; 4 olive oil cooking sprays; 3/4 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 1/2 tsp smoked paprika; 1/2 tsp onion powder; 2 tbsp water; 3 1/2 tbsp reduced-fat cheddar cheese, shredded; 1/4 cup nonfat plain Greek yogurt; 1 tsp hot sauce; 1 green onions, thinly sliced

Instructions

Prep 15 min · Cook 55 min

Preheat the oven to 425°F. Place the potato directly on the oven rack and bake for 45 to 50 minutes. The potato is done when a knife slides into the center easily and it feels soft when squeezed.
While the potato bakes, coat a skillet well with cooking spray and set over medium-high heat. Add the ground turkey, half the salt, the pepper, garlic powder, smoked paprika, and onion powder. Cook, breaking up the meat with a spoon, for 6 to 8 minutes until browned and opaque. Done when opaque in the center, 165°F.
Stir the water into the skillet with the turkey. Cook for 30 seconds more, scraping any browned bits from the bottom of the pan, until the pan is nearly dry but the meat is moist.
Transfer the baked potato to a small foil-lined baking sheet. Slice the potato open lengthwise and fluff the inside with a fork. Season with the remaining salt. Top with the cooked turkey and the shredded cheese. Return to the oven and bake for 2 minutes until the cheese is bubbling. Done when cheese is bubbling.
In a small bowl, stir the hot sauce into the Greek yogurt. Top the potato with the yogurt mixture and the sliced green onions.

Nutrition

Ingredients

Instructions

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