NUTRITION

SERVINGS

INGREDIENTS

0.5 medium Russet potatoes

3.5 oz Ground turkey

0.5 tsp Olive oil

0.25 cup Yellow onion

0.25 cup Tomato puree

0.5 tsp Chili powder

0.25 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 oz Cheddar cheese

0.25 cup Greek yogurt

1 tbsp Green onions

PREPARATION

• 1

  Preheat your oven to 400°F. Scrub the Russet potatoes thoroughly and prick them several times with a fork.

• 2

  Place the potatoes directly on the oven rack and bake for 45-50 minutes until the centers are tender.

• 3

  While the potatoes are baking, heat the olive oil in a skillet over medium heat and sauté the diced yellow onion until translucent.

• 4

  Add the ground turkey to the skillet, breaking it apart with a spatula until fully browned and cooked through.

• 5

  Stir in the tomato puree, chili powder, cumin, garlic powder, sea salt, and black pepper. Simmer for 5 minutes until the chili thickens.

• 6

  Remove potatoes from the oven and slice them in half lengthwise. Scoop out most of the flesh, leaving a 1/4-inch thick shell.

• 7

  Place the potato shells on a baking sheet, fill each with the turkey chili mixture, and sprinkle evenly with shredded cheddar cheese.

• 8

  Return the skins to the oven for 5-8 minutes until the cheese is bubbly and the edges of the skins are crisp.

• 9

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