Name: Loaded baked potatoes with bacon
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1 serving
Ingredients: 1 1/2 small russet potatoes, scrubbed and pricked with a fork; 11 oz fat-free ground turkey; 0.5 oz bacon, chopped; 1 tsp extra virgin olive oil; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp garlic powder; 1/2 tsp smoked paprika; 2 tbsp water; 2 tbsp sharp cheddar cheese, shredded; 3 tbsp nonfat Greek yogurt; 1 green onions, sliced

Instructions

Prep 15 min · Cook 45 min

Preheat the oven to 425°F. Place the potatoes directly on the oven rack. Bake for 40 to 45 minutes until the skin is crisp and the center is soft when pierced with a knife.
While the potatoes bake, place the bacon in a cold 12-inch skillet over medium heat. Cook for 5 to 7 minutes, stirring occasionally, until the fat has rendered and the bacon is crispy. Remove the bacon with a slotted spoon and drain on paper towels, leaving the rendered fat in the pan. Done when crispy.
Add the olive oil to the bacon fat in the skillet and increase the heat to medium-high. Add the ground turkey, breaking it up slightly. Season with half the salt, the pepper, garlic powder, and smoked paprika. Let the meat sit undisturbed for 2 minutes to brown, then stir and cook for 4 to 5 minutes more until cooked through. Add the water to scrape up any browned bits, cooking until it evaporates. Done when opaque in the center, 165°F.
When the potatoes are done, slice them open lengthwise and fluff the insides with a fork. Season the potato flesh with the remaining salt. Divide the turkey and bacon between the potatoes, then top with the shredded cheddar. Return to the oven and bake for 3 to 4 minutes more until the cheese is melted and bubbling. Done when melted and bubbling.
Top each loaded potato with a dollop of Greek yogurt and the sliced green onions.

Nutrition

Ingredients

Instructions

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