NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

4.5 oz Ground turkey

0.25 cup Yellow onion

1 tsp Chili powder

0.5 tsp Cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Tomato sauce

0.5 oz Shredded cheddar cheese

0.5 cup Non-fat Greek yogurt

1 tbsp Green onions

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

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

• 3

  While the potato bakes, brown the ground turkey and diced onion in a non-stick skillet over medium-high heat until the turkey is cooked through.

• 4

  Stir in the chili powder, cumin, sea salt, black pepper, and tomato sauce; reduce heat and simmer for 5-7 minutes.

• 5

  Once the potato is cool enough to handle, slice it in half lengthwise and scoop out the flesh, leaving about a quarter-inch thick shell.

• 6

  Place the potato skins cut-side up on the baking sheet and roast for an additional 5-8 minutes until the edges are golden and crisp.

• 7

  Divide the turkey chili mixture evenly between the two potato skins and sprinkle with the shredded cheddar cheese.

• 8

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

• 9

  Serve immediately topped with a generous dollop of Greek yogurt and a sprinkle of fresh green onions.