Name: Loaded baked potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1 serving
Ingredients: 1 medium russet potato, scrubbed; 8 olive oil cooking sprays; 1/2 tsp salt; 5 oz fat-free ground turkey; 3 oz broccoli, cut into small florets; 1/4 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp black pepper; 2 tbsp water; 3 tbsp reduced-fat cheddar cheese, shredded; 1 green onion, thinly sliced; 1 1/2 tsp apple cider vinegar

Instructions

Prep 15 min · Cook 45 min

Preheat the oven to 400°F. Prick the potato several times with a fork. Coat with half the cooking spray and a third of the salt. Place on a half-sheet pan and bake for 50 to 55 minutes until a knife slides easily into the center and the potato feels soft when squeezed.
While the potato bakes, heat a 10-inch skillet over medium-high heat. Coat with the remaining cooking spray. Add the turkey and cook, breaking it into small crumbles with a spatula, for 4 to 5 minutes until it starts to brown. Done when starts to brown.
Add the broccoli, garlic powder, onion powder, pepper, another third of the salt, and the water to the skillet. Cover and steam for 2 minutes. Uncover and cook for 2 to 3 minutes more until the turkey is cooked through and the water has evaporated. Remove from heat and stir in the cider vinegar. Done when opaque in the center, 165°F.
Split the baked potato lengthwise and fluff the interior with a fork. Season the flesh with the remaining salt. Spoon the turkey and broccoli mixture into the potato. Top with the cheddar cheese and return to the oven for 2 minutes to melt the cheese. Done when cheese is melted.
Top the loaded potato with sliced green onions and serve.

Nutrition

Ingredients

Instructions

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