NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

3 oz Ground turkey (93% lean)

0.25 cup Black beans

0.5 oz Sharp cheddar cheese

0.33 cup Plain non-fat Greek yogurt

0.25 tsp Extra virgin olive oil

2 tbsp Tomato sauce

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 line a baking sheet with parchment paper.

• 2

  Prick the Russet potato several times with a fork and microwave for 5 to 7 minutes until the center is tender.

• 3

  Carefully slice the potato in half lengthwise and scoop out the flesh, leaving a 1/4-inch thick shell to maintain structure.

• 4

  Brush the inside and outside of the potato skins with olive oil and season with half of the salt and pepper.

• 5

  Place the skins cut-side down on the baking sheet and bake for 10 minutes until the edges are golden and crispy.

• 6

  While the skins bake, brown the ground turkey in a non-stick skillet over medium heat until fully cooked.

• 7

  Stir in the tomato sauce, black beans, chili powder, cumin, garlic powder, and remaining salt and pepper into the turkey.

• 8

  Flip the potato skins over, fill them generously with the turkey chili mixture, and sprinkle the shredded cheddar on top.

• 9

  Bake for an additional 5 minutes until the cheese is melted and bubbly.

• 10

  Serve the potato skins topped with a dollom of Greek yogurt and a sprinkle of fresh green onions.