Fully Loaded Baked Potatoes

A satisfying, protein packed meal with seasoned ground turkey, sautéed zucchini and spinach, tomatoes, and fresh toppings - all piled high on a perfectly baked Yukon gold potato.

Ingredients

• 4 medium Yukon gold potatoes (russet or sweet potatoes work well too)
• 2 tsp olive oil
• ½ small red onion, finely diced
• 1 lb lean ground turkey
• 1 tsp cumin
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• 2 cloves garlic, minced
• 1 large zucchini, diced small
• 4 cups fresh spinach
• Salt and black pepper, to taste
• <strong>Optional Toppings</strong>
• Cherry tomatoes
• Fresh Salsa
• Unsweetened plain dairy-free yogurt or dairy free sour cream
• Diced avocado, cilantro, fresh squeezed lime juice, green onion

Instructions

1. Bake the Potatoes: Preheat the oven to 350°F. Scrub the potatoes, pierce them a few times with a fork, and wrap individually in parchment paper or foil. Place on a sheet pan and bake for 60-80 minutes, until tender. Set aside to cool.
2. Cook the Turkey and Veg: Heat a large skillet over medium heat. Warm the olive oil, then sauté the red onion for a couple minutes until tender. Add the turkey, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Break it apart as it cooks, stirring often. Cook for about 5 minutes until almost done, then add the garlic and zucchini and cook until the zucchini is slightly softened. Stir in the spinach and cook until just wilted. Turn off the heat.
3. Assemble: Slice open each baked potato in an X, and fluff the inside slightly with a fork. Divide the turkey and veggie mixture evenly among the potatoes.
4. Finish: Add your toppings of choice, and serve.