✨Loaded Baked Potatoes with Ground Turkey ✨
6 Idaho Potatoes
1/2 Pound Ground Turkey Breast
1/2 Cup Chopped Portobello Mushrooms
1/2 Tablespoon Butter
1 Green Onion Sprig
1/4 Cup Chopped Fresh Parsley
1 Cups Siggi’s 0% Fat Plain Greek Yogurt
3 Tablespoons Chopped Fresh Dill
2 Teaspoons Fresh Lime or Lemon Juice
Take your 6 Idaho potatoes; scrub and rinse them well.
Spread olive oil, butter or coconut oil around each potato and sprinkle with sea salt.
Bake on baking sheet at 400°F for 60 minutes.
1 onion, 1/2 cup chopped mushrooms and 1/2 tablespoon of butter in cast iron skillet on medium-high heat. Don’t burn it, but brown the onions. Then transfer into a large bowl (preferably glass, ceramic or steel, anything not plastic as it will be very hot).
In another cast iron skillet or once the onion mixture is done take 1/2 pound ground turkey breast and press it into the lightly oiled skillet. Cook halfway then flip it and break it up into crumbled with the edge of a spatula. Cook until well done. Transfer into the large bowl with the onion mixture and continue to break up the chunks of turkey.
Spices: add 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder. 1/2 teaspoon salt, 1/4 teaspoon ground pepper.
By now the potatoes are probably done if not just chill out and relax maybe meditate for a few minutes.
Once the potatoes are done let them cool before cutting them in half.
After the potatoes cooled cut them in half the long way and carefully scoop out almost all of the potato leaving a little bit closest to the skin to avoid cutting open the skin. Put the potato mixture in the same bowl as the turkey and onion mixture. Mix well. Taste is and see if it needs any other spices.
On the potatoes skins: Sprinkle sea salt on each of them and drizzle some melted butter or olive on them.
Scoop the turkey potato mixture into each potato skin.
Bake on broil for 5 minutes or until slightly crispy but not burnt. I set a timer for every 2 minutes to make sure they don’t burn.
Top with freshly minced parsley and green onions.
Now for the yogurt dill sauce…
Yogurt Dill Sauce:
2 cups of Siggi’s plain 0% fat yogurt
2 teaspoons fresh lemon or lime juice
3 Tablespoons of loosely chopped fresh dill (1/2 Tablespoon of dried dill)
1/4 teaspoon garlic powder or 1 garlic clove minced
1/4 teaspoon onion powder
3/4 teaspoon salt
Sprinkle of ground pepper
Mix the above together well and add additional seasonings to taste. I keep this in an airtight container in the fridge not yet dolloped on the filled potato skins because if you save the potatoes for meal prep or another night you’ll want to heat them up and add the chilled yogurt sauce afterwards. Basically a healthier sour cream with more protein and less fat.
When serving: place 2 halves on a plate and dollop with yogurt sauce. Enjoy!
Why no cheese? Turkey meat has a decent amount of fat in it already. Plus I wanted to make these with more protein; reason why I chose yogurt instead of sour cream. More protein and less fat. Feel free to add some shredded cheese on top before broiling them!