Skinny “Overloaded” Potato Skins

Preheat the oven to 550 F.

Cut each potato in half lengthwise, then cut each half in half lengthwise. Arrange the potatoes on a parchment-lined baking sheet so that the skins face upward. Measure one tablespoon of olive oil and brush some of the oil over the skins of the potatoes. Sprinkle the potatoes with salt and pepper. Bake for about 20 minutes, or until potatoes are easily pierced with a fork and skins are crisp and golden. Remove pan from oven and set aside. Allow potatoes to cool to room temperature.

Meanwhile, in a mixing bowl, combine the sour cream, yogurt, ½ teaspoon of oregano, and ¼ teaspoon of garlic powder. Stir until well combined.

Next, heat one teaspoon of olive oil in a sauté pan over medium heat. Add the ground turkey and cook until browned, about 7 minutes. Add 1½ teaspoons dried oregano and 1½ teaspoons garlic powder. Season with salt and pepper. Stir to combine.

If using cheddar cheese, preheat the oven to 350 F.

When potatoes are cool enough to handle, use a sharp or serrated knife to remove most of the potato flesh from inside each quarter, leaving just a quarter-inch of flesh attached to the potato skin. Arrange the skins on the same baking sheet so that the skins now touch the bottom of the pan. Sprinkle the cheddar cheese over the potatoes and bake until cheese is melted, about 5 minutes (optional).

Top each potato skin with a spoonful of the ground turkey mixture. Add some diced tomato and shredded cabbage. Drizzle the sour cream mixture all over the top. Add some bacon crumbles. Serve.