Oooey gooey better-for-you goodness
These potatoes are a delicious and filling weeknight dinner... healthified! Read below for the recipe and nutrition information!
Recipe Information:
Makes 1 serving
Preparation time: 20 minutes
Total time: 1 hour
Ingredients:
1 large russet potato
2 Tbsp extra virgin olive oil
Salt (a dash for the potato & a dash for the filling)
1 cup steamed broccoli
1 cup ground chicken
1/4 cup barbecue sauce of choice
1/4 cup almond milk
2 Tbsp plain Greek yogurt
1/4 cup (+ an additional sprinkle) shredded cheddar cheese
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp pepper
Recipe:
Preheat oven to 450 degrees. Thoroughly wash potato, dry off the skin, and evenly coat it in 1 Tbsp olive oil and a pinch of salt. Using a fork, poke holes in the skin of the potato. Wrap potato in tin foil and place in heated oven for 50-55 minutes, or until potato is very soft. Remove potato but keep the oven heated!
While potato is baking, steam broccoli as usual, chop into small pieces, and set aside.
While potato is baking, cook ground chicken. In a large pan over medium heat, add 1 Tbsp olive oil and ground chicken to pan. Season chicken as normal, break apart with a spatula or desired tool, and cook until no pink remains. Pour barbecue sauce over chicken and mix to combine for extra flavor and moisture. Remove from heat.
Once potato is baked, slice in half (lengthwise) and carefully use a spoon to scoop out the filling. Try not to break the skin during this step! Place the potato filling into a medium-sized bowl. Place the remaining potato skin shells on a foil-lined baking sheet.
Add almond milk, Greek yogurt, chopped broccoli, shredded cheddar cheese, ground chicken, garlic powder, onion powder, paprika, salt, and pepper to potato filling in bowl. Use a fork to mash all ingredients together, completely combining the mixture.
Using a spoon, scoop a few spoonfuls of the filling mixture into the potato skin shells (the amount will depend on the size of your potato skins!). Sprinkle additional shredded cheese on top and place in the oven for 10 minutes at 450 degrees F. After 10 minutes, switch the oven to broil on high for about 2 minutes, or until cheese turns golden brown.
Remove potatoes from oven, allow to cool for a few minutes, and enjoy while warm!
**Helpful hint: if any filling doesn’t fit into the potato skins, save and enjoy as loaded mashed potatoes tomorrow!
Nutrition:
These potatoes contain one serving of veggies and lots of nutrients!
Russet potato: russet potatoes are full of vitamin C and potassium. These nutrients work together as an antioxidant and an electrolyte to keep our cells, hearts, muscles, and nervous systems working.
Broccoli: broccoli is an amazing source of vitamin C and vitamin K, among many other nutrients! One cup of broccoli provides more than the reference daily intake of these two nutrients.
Greek yogurt: greek yogurt is a great source of protein, vitamin B12, riboflavin, and selenium! It's also great for gut health, bones, and supporting muscle recovery.
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