NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

5 oz 93% lean ground turkey

0.5 oz Sharp cheddar cheese

0.25 cup Nonfat Greek yogurt

0.5 tsp Extra virgin olive oil

1 tbsp Tomato paste

0.25 cup Yellow onion

1 tsp Chili powder

0.5 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh chives

PREPARATION

• 1

  Preheat your oven to 400°F. Scrub the Russet potato clean, pierce it several times with a fork, and bake for 45-50 minutes until the center is tender.

• 2

  While the potato bakes, finely dice the yellow onion and sauté it in a non-stick skillet over medium heat until translucent.

• 3

  Add the ground turkey to the skillet, breaking it apart with a spatula, and cook until fully browned and no pink remains.

• 4

  Stir in the tomato paste, chili powder, cumin, garlic powder, sea salt, and black pepper. Add a splash of water and simmer for 5 minutes until the mixture is thick and flavorful.

• 5

  Once the potato is cool enough to handle, slice it in half lengthwise. Scoop out the flesh, leaving about a 1/4-inch thick shell of potato against the skin.

• 6

  Increase the oven temperature to 425°F. Brush the inside and outside of the potato skins with olive oil and place them cut-side down on a baking sheet.

• 7

  Bake the skins for 5-7 minutes, then flip them over and bake for another 5 minutes until the edges are golden and crispy.

• 8

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

• 9

  Return the loaded skins to the oven for 2-3 minutes until the cheese is completely melted and bubbling.

• 10

  Garnish each skin with a dollop of nonfat Greek yogurt and a sprinkle of fresh chives before serving warm.