NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potatoes

4 oz Ground turkey

0.5 tsp Olive oil

0.25 oz Sharp cheddar cheese

2 tbsp Nonfat plain Greek yogurt

1 tbsp Tomato paste

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 and thoroughly scrub the Russet potatoes before piercing them several times with a fork.

• 2

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

• 3

  While potatoes bake, heat a non-stick skillet over medium-high heat and brown the ground turkey, breaking it into small crumbles as it cooks.

• 4

  Stir in the tomato paste, chili powder, cumin, garlic powder, sea salt, and black pepper with a splash of water, simmering until the sauce is thick and flavorful.

• 5

  Slice the baked potatoes in half lengthwise and carefully scoop out the flesh, leaving about a quarter-inch of potato attached to the skin.

• 6

  Lightly brush the potato skins with olive oil and return them to the oven for 10 minutes to achieve a golden, crispy texture.

• 7

  Spoon the turkey chili mixture into the hollowed skins, sprinkle with shredded sharp cheddar, and bake for another 5 minutes until the cheese is bubbly.

• 8

  Finish each potato skin with a dollop of nonfat plain Greek yogurt and a sprinkle of fresh sliced green onions.