NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

5 oz Ground turkey

0.25 cup Tomato puree

0 tsp Avocado oil

0.25 tsp Chili powder

0.25 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 oz Sharp cheddar cheese

0.25 cup Nonfat plain Greek yogurt

1 tbsp Green onions

PREPARATION

• 1

  Preheat your oven to 400°F. Thoroughly scrub the potato, pierce several times with a fork, and bake for 45-50 minutes until tender.

• 2

  While the potato is baking, heat a non-stick skillet over medium heat and brown the ground turkey until no pink remains.

• 3

  Add the tomato puree, chili powder, cumin, garlic powder, sea salt, and black pepper to the turkey. Simmer for 5-7 minutes until the sauce has thickened.

• 4

  Once the potato is cool enough to handle, slice it in half lengthwise. Scoop out the flesh, leaving about a 1/4-inch thick shell of potato attached to the skin.

• 5

  Brush the inside and outside of the potato skins with avocado oil and return them to the oven for 10 minutes, flipping halfway, until the edges are crispy and golden.

• 6

  Divide the turkey chili mixture evenly between the two potato skins and top with the shredded sharp cheddar cheese.

• 7

  Bake for an additional 2-3 minutes until the cheese is bubbly and melted.

• 8

  Top each skin with a dollop of Greek yogurt and a sprinkle of sliced green onions before serving.