1

Preheat the oven to 425°F. Line a sheet pan with parchment paper or a silicone mat.

2

Cut each potato lengthwise into 4 slabs; cut a sliver off the rounded edge of the outer slabs so they lie flat. Arrange the potato slabs on the prepared pan; coat with cooking spray. Bake the potatoes for 12 minutes.

3

Meanwhile, coat a large nonstick skillet with cooking spray and heat over medium-high. Add the onion and turkey to the pan; cook until the turkey is cooked through, about 5 minutes, stirring frequently to crumble. Stir in ½ tsp salt and ¼ tsp black pepper. Set aside.

4

After the potatoes have baked for 12 minutes, carefully turn them over. Coat the tops with cooking spray; sprinkle evenly with the remaining ½ tsp salt and ¼ tsp black pepper. Bake until lightly browned and tender, 10 to 12 minutes.

5

Sprinkle about one-fourth of the cheese evenly over the potato slabs. Top evenly with the turkey mixture; sprinkle with the remaining cheese. Bake until the cheese melts, 3 to 5 minutes.

6

Meanwhile, stir together the yogurt, ketchup, mustard, and onion powder. Sprinkle the potato slabs with the chopped pickle and serve with the sauce.

7

Serving size: 2 potato slabs and about 2 tbsp sauce