High‑Protein Animal‑Style Baked Potato

Preheat the oven to 400°F (400°F) and place a rack in the middle of the oven.

Using a fork, prick the russet potato all over to allow steam to escape, then place it directly on the oven rack.

Bake the potato for about 45 minutes, or until the skin is crisp and a fork slides easily into the centre.

While the potato bakes, heat a skillet over medium heat and add the extra‑lean ground beef; break it up with a spatula and cook until fully browned and crumbly, about 6‑8 minutes. Season with a pinch of salt, pepper, and garlic.

In a small bowl, combine the Greek yogurt, ketchup, mustard, light mayo, and Worcestershire sauce. Whisk until smooth to create the burger sauce; set aside.

When the beef is done, remove it from heat and keep warm.

Once the potato is tender, remove it from the oven. Slice it lengthwise down the centre, being careful not to cut all the way through, and fluff the interior with a fork to create a light “bed” for toppings.

Layer the cooked ground beef evenly over the fluffed potato, then place the cheese slices on top so they begin to melt from the residual heat.

Scatter the caramelized onion over the cheese, allowing its sweetness to meld with the beef.

Drizzle the prepared burger sauce generously over the assembled potato, ensuring all components are coated.

Finish by seasoning the top with additional salt, pepper, and a light dusting of garlic to taste.

Allow the assembled potato to rest for 2‑3 minutes so the cheese fully melts, then serve immediately.