NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet Potato (150g)

3 ounces Lean Ground Turkey (85g)

1/4 cup Sharp Cheddar Cheese, shredded (28g)

1/4 cup diced Red Bell Pepper (40g)

1/4 cup diced Yellow Onion (40g)

1 tsp Chili Powder

1 tsp Ground Cumin

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Scrub the potato clean and prick it several times with a fork. Bake directly on the oven rack for about 45-50 minutes or until tender.

• 3

  While the potato is baking, heat a non-stick skillet over medium heat. Add the lean ground turkey along with diced onion and red bell pepper. Sauté until the turkey is browned and the vegetables are softened, about 5-7 minutes.

• 4

  Stir in chili powder, ground cumin, salt, and pepper. Cook for an additional 2 minutes to meld the flavors, then remove from heat.

• 5

  Once the potato is baked and cool enough to handle, cut it in half lengthwise. Scoop out a portion of the inside to create a cavity, leaving about ¼ inch of potato on the skin.

• 6

  Fill the potato skins with the lean turkey chili mixture and sprinkle the shredded sharp cheddar evenly on top.

• 7

  Place the filled skins back on a baking sheet and return to the oven for an additional 8-10 minutes, or until the cheese is melted and slightly bubbly.

• 8

  Remove from the oven and let cool briefly before serving.