NUTRITION

SERVINGS

INGREDIENTS

0.5 medium Russet potatoes

5 oz Ground turkey

0.25 cup Tomato puree

0.25 oz Sharp cheddar cheese

0.25 cup Plain Greek yogurt

1 tsp Chili powder

0.5 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Green onions

0 tsp Extra virgin olive oil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C). Scrub the potatoes and pierce them several times with a fork.

• 2

  Bake the potatoes directly on the oven rack for 45-50 minutes until the skin is crisp and the inside is tender.

• 3

  While potatoes bake, heat a non-stick skillet over medium-high heat. Add the ground turkey and cook until browned, breaking it into small crumbles.

• 4

  Stir the chili powder, cumin, sea salt, and black pepper into the turkey. Add the tomato puree and simmer for 5 minutes until the mixture is thick and fragrant.

• 5

  Remove potatoes from the oven and let them cool slightly. Slice them in half lengthwise and scoop out most of the flesh, leaving about a quarter-inch thick shell.

• 6

  Brush the inside and outside of the potato skins with olive oil. Place them cut-side down on a baking sheet and bake for 5-7 minutes per side until very crispy.

• 7

  Flip the skins cut-side up and fill each with the turkey chili mixture. Sprinkle the shredded cheddar cheese evenly over the top.

• 8

  Return to the oven for 3-5 minutes until the cheese is melted and bubbly.

• 9

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