NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

0 tbsp olive oil

5.5 oz lean ground turkey

0.25 cup tomato puree

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

0.25 oz shredded cheddar cheese

0.25 cup plain Greek yogurt

1 tbsp sliced green onions

PREPARATION

• 1

  Preheat your oven to 400°F and bake the Russet potato for 45-50 minutes until the skin is slightly wrinkled and the inside is tender.

• 2

  Allow the potato to cool slightly, then slice it in half lengthwise and scoop out the center, leaving a 1/4-inch thick shell of potato flesh.

• 3

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

• 4

  While the skins crisp up, brown the ground turkey in a skillet over medium heat, breaking it into small crumbles as it cooks.

• 5

  Stir the tomato puree, chili powder, ground cumin, sea salt, and black pepper into the turkey and simmer for 3-4 minutes until the sauce thickens.

• 6

  Fill each crispy potato skin with the turkey chili mixture and sprinkle evenly with the shredded cheddar cheese.

• 7

  Place the skins back in the oven for 2-3 minutes or under the broiler until the cheese is bubbly and melted.

• 8

  Serve immediately topped with a dollop of plain Greek yogurt and a sprinkle of sliced green onions.