NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

5 oz Ground turkey

1 oz Sharp cheddar cheese

0.25 tsp Olive oil

0.25 cup Tomato puree

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Chili powder

0.5 tsp Cumin

1 tbsp Non-fat Greek yogurt

1 tbsp Green onions

PREPARATION

• 1

  Preheat your oven to 400°F. Scrub the Russet potato thoroughly and pierce the skin several times with a fork.

• 2

  Bake the potato for 45-50 minutes until tender, then slice in half lengthwise and scoop out the flesh, leaving a 1/4-inch border to maintain structure.

• 3

  Brush the inside and outside of the potato skins with olive oil and return them to the oven for 10 minutes until they achieve a golden crunch.

• 4

  While the skins crisp, brown the ground turkey in a skillet over medium heat until fully cooked and no longer pink.

• 5

  Stir in the tomato puree, chili powder, cumin, sea salt, and black pepper, simmering for 3-5 minutes until the mixture has thickened.

• 6

  Spoon the turkey chili mixture evenly into the potato skins and top with the shredded sharp cheddar cheese.

• 7

  Broil for 2-3 minutes until the cheese is bubbly and melted.

• 8

  Garnish each skin with a dollop of non-fat Greek yogurt and sliced green onions before serving warm.