Servings: 1

Macros: 66g carbs / 29g protein / 8g fat / 452 calories

Ingredients:

• 57g Sweet Potato (peeled)
• 92g Turkey Sausage (un-cooked)
• 56g Sweet Peppers (diced)
• 204g or 1 medium Russet Potato (skin rinsed)
• .75 cup Skim Milk
• 1/2 tsp Minced Dried Onion
• 1/4 tsp Cumin
• 1/4 tsp Coriander
• 1/4 tsp Garlic Powder
• 1 tablespoon Fresh Chives (sliced)
• Salt & Pepper 

Instructions:

1. Pre-heat oven to 325 degrees
2. Bake potato one hour  *Move to next steps while potato bakes
3. Roll sweet potato in a paper towel and microwave on high for two minutes to par cook. Cut into small bite size pieces.
4. Spray a non-stick pan with (zero calorie) cooking spray and heat on medium-high
5. Add sweet potato, peppers, dried onion, cumin, coriander, garlic powder, and a pinch of salt and fresh ground pepper
6. Saute until potatoes begin to brown and peppers soften. Reduce heat to medium and simmer 8-10 minutes
7. Add in turkey sausage and simmer until cooked through. Stir occasionally – about 6-8 minutes. If hash seems dry, add in 1-3 tablespoons of water to moisten
8. Remove baked potato from oven and cut in half length-wise (be careful- it’s HOT!)
9. Gently remove inside of potato halves with a spoon and place in a bowl
10. Weigh both potato skins and add potato “insides” until you reach 204g. Discard the rest of the unused potato “insides” but keep both skins
11. Set aside skins and mash potato “insides” with a masher or fork
12. Pour in half of the skim milk along with a pinch of salt and pepper. Mix well and continue to mix in milk until creamy. Add more salt/pepper if desired
13. Spoon creamy potatoes evenly into potato skins and place on a baking sheet
14. Stir in 3/4 of the chives into hash mixture and spoon mixture on top of stuffed potatoes. (press down gently to keep hash in place) (You may not end up using all the hash but should still eat it to hit your Macro goal)
15. Bake potatoes for 8-10 minutes until set and warmed through.
16. Serve garnished with remaining chives