NUTRITION

SERVINGS

INGREDIENTS

0.5 medium Russet potato

6 oz Ground turkey

0.25 tbsp Olive oil

0.25 oz Sharp cheddar cheese

0.25 cup Plain Greek yogurt

1 tbsp Tomato paste

0.25 tsp Chili powder

0.25 tsp 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 (200°C). Scrub the Russet potato thoroughly and pierce it several times with a fork.

• 2

  Place the potato directly on the oven rack and bake for 45 to 50 minutes, or until the skin is slightly wrinkled and the inside is tender.

• 3

  While the potato bakes, place a skillet over medium heat and add the ground turkey. Cook until browned, breaking it into small crumbles with a spatula.

• 4

  Stir in the tomato paste, chili powder, cumin, garlic powder, sea salt, and black pepper. Add 2 tablespoons of water and simmer for 5 minutes until the mixture is thick and fragrant.

• 5

  Remove the potato from the oven and let it cool slightly. Slice it in half lengthwise.

• 6

  Scoop out most of the potato flesh, leaving about 1/4-inch of potato attached to the skin to create a sturdy shell (save the scooped potato for another use).

• 7

  Brush the inside and outside of the potato skins with olive oil. Place them cut-side down on a baking sheet and bake for 5 to 7 minutes until the edges are golden and crispy.

• 8

  Flip the skins over and fill each cavity with the turkey chili mixture. Sprinkle the shredded cheddar cheese evenly over the top.

• 9

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

• 10

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