NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

6 oz Ground turkey

0.33 oz Sharp cheddar cheese

0 tsp Extra virgin olive oil

0.25 cup Bell pepper

0.25 cup Red onion

0.5 tsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Non-fat Greek yogurt

1 tbsp Green onions

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Scrub the Russet potato and pierce it several times with a fork before baking for 45-50 minutes until tender.

• 3

  Slice the potato in half lengthwise and scoop out the flesh, leaving about a quarter-inch thick shell.

• 4

  Brush the inside and outside of the potato shells with olive oil and bake for an additional 10 minutes until crispy.

• 5

  While the skins crisp, brown the ground turkey in a non-stick skillet over medium-high heat with the bell peppers and onions.

• 6

  Stir in the chili powder, cumin, garlic powder, sea salt, and black pepper, cooking until the turkey is fully browned and aromatic.

• 7

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

• 8

  Return the skins to the oven for 2-3 minutes or until the cheese is melted and bubbling.

• 9

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