NUTRITION

SERVINGS

INGREDIENTS

0.75 medium Russet potato

6 oz Ground turkey

0.25 oz Sharp cheddar cheese

0.25 cup Plain non-fat Greek yogurt

0.25 tsp Olive oil

0.25 cup Red onion

0.25 cup Tomato puree

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 (200°C).

• 2

  Scrub the Russet potato and pierce it several times with a fork, then bake directly on the oven rack for 45-50 minutes until tender.

• 3

  While the potato bakes, heat a non-stick skillet over medium-high heat and add the ground turkey and diced red onion.

• 4

  Cook the turkey until browned, breaking it into small crumbles, then stir in the tomato puree, chili powder, cumin, garlic powder, sea salt, and black pepper.

• 5

  Simmer the turkey chili on low for 5-7 minutes until the sauce has thickened, then remove from heat.

• 6

  Once the potato is cool enough to handle, slice it in half lengthwise and scoop out the flesh, leaving about a quarter-inch thick shell.

• 7

  Brush the inside and outside of the potato skins with olive oil and place them cut-side down on a baking sheet; bake for 10 minutes to crisp up.

• 8

  Flip the skins over, fill each cavity with the turkey chili mixture, and sprinkle with the shredded cheddar cheese.

• 9

  Return to the oven for 5 minutes until the cheese is bubbly and melted.

• 10

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