NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

5 oz ground turkey

0.25 tbsp olive oil

0.25 oz cheddar cheese

0.13 cup Greek yogurt

1 tbsp tomato paste

0.25 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 (200°C). Scrub the Russet potato clean, prick it several times with a fork, and bake directly on the oven rack for 45 to 50 minutes until tender.

• 2

  While the potato is baking, heat a non-stick skillet over medium heat. Add the ground turkey and cook until browned, breaking it up with a spatula.

• 3

  Stir in the tomato paste, chili powder, cumin, garlic powder, sea salt, and black pepper. Add 2 tablespoons of water to create a thick sauce and simmer for 5 minutes.

• 4

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

• 5

  Brush both the inside and outside of the potato skins with olive oil. Place them skin-side up on a baking sheet and bake for 7 minutes, then flip and bake for another 5 minutes until crispy.

• 6

  Fill the hollowed crispy skins with the prepared turkey chili mixture and sprinkle the shredded cheddar cheese evenly over the top.

• 7

  Return the loaded skins to the oven for 2 to 3 minutes, or until the cheese is melted and bubbly.

• 8

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