Double-Stuffed Twice-Baked Taco Potatoes

Preheat oven to 475°.

Scrub the potatoes and prick them several times with a fork.

Bake for about 60 minutes or until soft.

While the potatoes bake, place the ground turkey and onion into a pan and cook until onion becomes soft and the turkey is cooked through.

Add taco seasoning and 1/4 cup water. Cook for 1 minute longer and then remove pan from heat.

Once the potatoes are baked, remove from oven and let them cool until they can be handled.

Using a sharp knife, remove a small bit of potato from the top of each one. Scoop potato pulp out and place into a large bowl.

Add the plain yogurt and milk and mash this all together until it's smooth.

Stir in the taco meat mixture and half of the shredded cheddar cheese.

Stuff the potato/meat mixture back into the skins, then place onto baking dish and sprinkle with remaining cheddar cheese.

Bake at 350° for about 20 minutes until the cheese is melted and everything is heated through.

Remove from oven, top with green onions, salsa, avocado and plain yogurt then serve.