Smashed Potato

Serves 2


  • 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)
  • EVOO
  • Chicken Grill Seasoning (optional)
  • Salsa
  • Cheese

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!!! 🙂

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