NUTRITION

SERVINGS

INGREDIENTS

0.66 medium Russet potato

6 oz ground turkey

0.25 oz sharp cheddar cheese

0.25 cup nonfat Greek yogurt

2 tbsp tomato puree

0 tsp extra virgin olive oil

0.25 tsp chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp green onions

PREPARATION

• 1

  Preheat your oven to 400°F. Scrub the Russet potato clean, pierce it several times with a fork, and bake directly on the oven rack for 45-50 minutes until the center is tender.

• 2

  While the potato bakes, place a non-stick skillet over medium-high heat. Add the ground turkey and cook, breaking it apart with a spatula, until it is fully browned and no longer pink.

• 3

  Reduce the heat to low and stir in the tomato puree, chili powder, ground cumin, garlic powder, sea salt, and black pepper. Simmer the turkey mixture for 5 minutes to allow the flavors to meld, then remove from heat.

• 4

  Once the potato is cool enough to handle, slice it in half lengthwise. Scoop out the fluffy white flesh, leaving about a 1/4-inch thick shell of potato against the skin (reserve the scooped potato for another use).

• 5

  Brush the inside and outside of the potato skins lightly with the extra virgin olive oil. Place them hollow-side down on a baking sheet and bake for 5-7 minutes. Flip them over and bake for another 5 minutes until the edges are crispy and golden.

• 6

  Divide the turkey chili mixture evenly between the two potato skin halves. Sprinkle the shredded sharp cheddar cheese over the top of each.

• 7

  Return the loaded skins to the oven for 2-3 minutes, or until the cheese is melted and bubbling.

• 8

  Remove from the oven and top each skin with a dollop of nonfat Greek yogurt and a sprinkle of sliced green onions before serving.