NUTRITION

SERVINGS

INGREDIENTS

0.5 medium Russet potatoes

6 oz Ground turkey

0.25 oz Sharp cheddar cheese

0.25 cup Plain Greek yogurt

0.25 cup Red onion

0.25 cup Bell pepper

0.25 tsp Olive oil

0.5 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 and line a baking sheet with parchment paper.

• 2

  Scrub the Russet potatoes thoroughly, pierce with a fork, and bake for 45-50 minutes until the centers are tender.

• 3

  While the potatoes are baking, heat a non-stick skillet over medium heat and sauté the diced red onion and bell pepper until softened.

• 4

  Add the ground turkey to the skillet, breaking it up with a spatula, and cook until no longer pink.

• 5

  Stir in the chili powder, cumin, garlic powder, sea salt, and black pepper, then let the mixture simmer for 5 minutes to meld flavors.

• 6

  Once the potatoes are done, slice them in half lengthwise and scoop out the centers, leaving a 1/4-inch thick shell of potato against the skin.

• 7

  Brush the inside and outside of the potato skins with olive oil and return them to the oven for 5-7 minutes until they become golden and crispy.

• 8

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

• 9

  Sprinkle the shredded cheddar cheese over the chili and return to the oven for 2-3 minutes until the cheese is melted and bubbly.

• 10

  Top each crispy skin with a dollop of plain Greek yogurt and a sprinkle of sliced green onions before serving warm.