NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

5.5 oz Ground turkey

0.25 tsp Olive oil

0.5 oz Sharp cheddar cheese

2 tbsp Nonfat Greek yogurt

0.25 cup Tomato puree

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 425°F and line a small baking sheet with parchment paper.

• 2

  Scrub the potato thoroughly and pierce it several times with a fork, then microwave for 5-7 minutes until tender.

• 3

  Slice the potato in half lengthwise and carefully scoop out the flesh, leaving about a 1/4-inch thick shell.

• 4

  Brush the inside and outside of the potato skins with olive oil and sprinkle with a pinch of sea salt.

• 5

  Bake the skins for 10-12 minutes, flipping halfway through, until they are golden and crispy.

• 6

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

• 7

  Stir in the tomato puree, chili powder, cumin, garlic powder, and black pepper, simmering for 3 minutes until thickened.

• 8

  Remove the skins from the oven and fill each shell generously with the turkey chili mixture.

• 9

  Top with the shredded cheddar cheese and return to the oven for 3-5 minutes until the cheese is melted and bubbly.

• 10

  Garnish with a dollop of Greek yogurt and freshly chopped green onions before serving.