NUTRITION

SERVINGS

INGREDIENTS

1 medium russet potato

4 oz ground turkey

0.25 cup tomato puree

0.5 oz sharp cheddar cheese

0.5 cup nonfat Greek yogurt

1 tsp extra virgin olive oil

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 potato and pierce it several times with a fork.

• 2

  Bake the potato for 45-50 minutes until tender, then let it cool slightly.

• 3

  While the potato bakes, brown the ground turkey in a skillet over medium heat until fully cooked.

• 4

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

• 5

  Slice the baked potato in half lengthwise and scoop out most of the flesh, leaving a 1/4-inch shell.

• 6

  Brush the inside and outside of the skins with olive oil and return to the oven for 10 minutes to crisp up.

• 7

  Fill the crispy skins with the turkey chili mixture and sprinkle with shredded cheddar cheese.

• 8

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

• 9

  Serve topped with a generous dollop of Greek yogurt and sliced green onions.