NUTRITION

SERVINGS

INGREDIENTS

1 medium Baking Potato (150g)

4 ounces Lean Ground Turkey (113g)

1/4 cup Canned Black Beans (43g)

1/2 cup Diced Tomatoes (122g)

1/2 ounce Sharp Cheddar Cheese (14g)

1/4 cup chopped Yellow Onion (40g)

1 clove Garlic (3g)

1 teaspoon Olive Oil (4.5g)

1 teaspoon Chili Powder

1 teaspoon Cumin

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Wash the baking potato thoroughly. Poke several holes in it with a fork, then bake it directly on the oven rack for about 45 minutes or until tender. Allow it to cool slightly.

• 3

  While the potato is baking, heat the olive oil in a skillet over medium heat. Add the chopped yellow onion and garlic, and sauté until softened and fragrant, about 3-4 minutes.

• 4

  Add the lean ground turkey to the skillet. Cook until browned and fully cooked, breaking it up into small pieces.

• 5

  Stir in the chili powder, cumin, diced tomatoes, and black beans. Season with salt and pepper to taste. Let the mixture simmer on low heat for about 5-7 minutes to allow flavors to meld.

• 6

  Once the potato is cool enough to handle, cut it in half lengthwise and carefully scoop out most of the insides, leaving a thin layer to support the skin.

• 7

  Place the potato skins cut-side up on a baking tray. Fill each skin generously with the turkey chili mixture.

• 8

  Sprinkle the sharp cheddar cheese over the top of each filled potato skin.

• 9

  Return to the oven and bake for another 8-10 minutes, or until the cheese is melted and bubbly and the skins have turned extra crispy.

• 10

  Serve warm as a satisfying meal that perfectly balances protein and flavor.