NUTRITION

SERVINGS

INGREDIENTS

0.5 medium Russet potato

6 oz ground turkey

1 tbsp tomato paste

0.25 cup water

0.5 tsp chili powder

0.25 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 oz sharp cheddar cheese

2 tbsp plain Greek yogurt

0.5 tsp olive oil

1 tbsp green onions

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and scrub the Russet potato clean.

• 2

  Pierce the potato several times with a fork and bake for 45-50 minutes until the center is tender.

• 3

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

• 4

  Stir in the tomato paste, water, chili powder, cumin, garlic powder, sea salt, and black pepper, simmering for 5 minutes until the sauce has thickened.

• 5

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

• 6

  Brush the inside and outside of the potato skins with olive oil and return them to the oven for 10 minutes to become golden and crispy.

• 7

  Fill the crispy skins generously with the turkey chili mixture and sprinkle with the shredded sharp cheddar cheese.

• 8

  Place the skins back in the oven for 5 minutes until the cheese is bubbly and melted.

• 9

  Garnish each skin with a dollop of Greek yogurt and fresh green onions before serving warm.