NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

6 oz 93% lean ground turkey

0.25 cup tomato puree

0.5 oz sharp cheddar cheese

0.5 tsp chili powder

0.25 tsp garlic powder

0.25 tsp onion powder

0.13 tsp sea salt

0.13 tsp black pepper

1 tbsp green onions

1 tbsp plain Greek yogurt

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Scrub the Russet potato and pierce it several times with a fork, then bake for 45-50 minutes until the center is tender.

• 3

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

• 4

  Stir the tomato puree, chili powder, garlic powder, onion powder, sea salt, and black pepper into the turkey.

• 5

  Simmer the chili mixture for 5 minutes until the sauce has thickened, then remove from heat.

• 6

  Slice the baked potato in half lengthwise and scoop out the flesh, leaving about a quarter-inch shell.

• 7

  Place the potato skins on a baking sheet and roast for 5-7 minutes until the edges are golden and crispy.

• 8

  Fill each crispy skin with the turkey chili mixture and top with the shredded sharp cheddar cheese.

• 9

  Return the skins to the oven for 3-5 minutes until the cheese is melted and bubbly.

• 10

  Garnish with a dollop of plain Greek yogurt and sliced green onions before serving.