NUTRITION

SERVINGS

INGREDIENTS

0.5 large Russet potato

6 oz Ground turkey

0.25 cup Tomato puree

0.5 tsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 oz Sharp cheddar cheese

0.25 cup Non-fat Greek yogurt

1 tbsp Green onions

0 tsp Olive oil

PREPARATION

• 1

  Preheat your oven to 400°F and scrub the potato clean before piercing it several times with a fork.

• 2

  Bake the potato directly on the oven rack for 45 to 50 minutes until the center is tender when pierced.

• 3

  While the potato bakes, brown the ground turkey in a non-stick skillet over medium heat until no pink remains.

• 4

  Stir in the tomato puree, chili powder, cumin, half of the sea salt, and half of the black pepper, then simmer for 5 minutes.

• 5

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

• 6

  Brush the inside and outside of the skins with olive oil and season with the remaining salt and pepper.

• 7

  Place the skins cut-side down on a baking sheet and roast for 5 minutes, then flip and roast for another 5 minutes until crispy.

• 8

  Fill each skin with the turkey chili, top with shredded cheddar, and bake for 3 minutes until the cheese is bubbly.

• 9

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