- 2 Russet Potato
- 1 lb Ground Turkey (comes anywhere from 85/15 to a lean turkey breast 99/1)
- 1 Green Pepper
- Yellow Onion (use 1/2 of large onion or 1 small onion)
- Chicken Grill Seasoning (optional)
For Sour Cream:
- 1/2 cup Non-Fat Plain Greek Yogurt
- Lemon Juice
Preheat oven to 350 degrees. Wash and scrub potatoes. Pierce several times with fork and wrap in tin foil. Cook at 350 for 1 hour. Check tenderness with fork and cook longer if needed.
Slice green peppers and onions. In a large skillet, add a drizzle of EVOO, add peppers and onions and optional seasoning and sauté until they are to your liking. ** You can also add mushrooms to this dish to add more oomph to the dish!** Once cooked to your liking, set aside.
Add ground turkey to a skillet and cook on medium/high heat until there is NO pink remaining. Be sure to cook thoroughly! Drain and return to skillet. Add sautéed peppers and onions.
In a bowl, add 1/2 cup non fat plain greek yogurt and a squeeze of lemon juice. This is really to your liking…so add a little or a lot. Mix together.
Ready to plate! Plate potato, split apart anyway you like, top with ground turkey mixture, top with a little bit of cheese, salsa and your greek yogurt sour cream! ENJOY!!!!
There should be some meat mixture left over. If there is…use in an omelet the next day!!! 🙂