NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet Potato (150g)

3 ounces Lean Ground Turkey (85g)

1 ounce Shredded Cheddar Cheese (28g)

1/4 cup Kidney Beans (45g)

1/4 cup Diced Tomatoes (60g)

Olive Oil Cooking Spray

Salt & Pepper to taste

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Wash the potato thoroughly. Pierce it with a fork a few times, then rub it lightly with olive oil and sprinkle with salt.

• 3

  Bake the potato for about 45-50 minutes until tender.

• 4

  Once baked, let the potato cool slightly. Cut it in half lengthwise and carefully scoop out most of the flesh, leaving a thin layer to maintain the skin structure.

• 5

  Place the potato skins back on a baking sheet. Spray lightly with olive oil, sprinkle with a pinch of salt and pepper, and return to the oven for 10 minutes to crisp up.

• 6

  While the skins are crisping, heat a non-stick skillet over medium heat. Add the lean ground turkey along with garlic powder, onion powder, and a dash of salt and pepper.

• 7

  Cook the turkey until browned. Stir in the kidney beans and diced tomatoes to form a lean chili mixture. Simmer for 5 minutes for flavors to blend.

• 8

  Remove the potato skins from the oven. Spoon the warm turkey chili mixture into each skin, then top evenly with shredded cheddar cheese.

• 9

  Return the stuffed skins to the oven for 2-3 minutes, just until the cheese is melted and bubbly.

• 10

  Serve immediately and enjoy your balanced meal!