NUTRITION

SERVINGS

INGREDIENTS

0.5 medium russet potato

6 oz 93% lean ground beef

0.5 tsp extra virgin olive oil

0.25 cup red onion

1 tbsp tomato paste

0.5 tsp chili powder

0.25 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp shredded sharp cheddar cheese

0.25 cup plain nonfat Greek yogurt

1 tbsp green onions

PREPARATION

• 1

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

• 2

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

• 3

  Once cool enough to handle, slice the potato in half lengthwise and scoop out the flesh, leaving a 1/4-inch thick wall.

• 4

  Lightly brush the inside and outside of the potato skins with extra virgin olive oil and season with a pinch of sea salt.

• 5

  Place the skins cut-side down on the baking sheet and roast for 10-12 minutes until the edges are golden and crispy.

• 6

  While the skins roast, brown the ground beef in a skillet over medium-high heat with the diced red onion until fully cooked.

• 7

  Stir in the tomato paste, chili powder, cumin, garlic powder, sea salt, and black pepper, adding a splash of water if needed to create a thick chili consistency.

• 8

  Flip the potato skins over, fill them generously with the beef chili mixture, and sprinkle with shredded sharp cheddar cheese.

• 9

  Return to the oven for 2-3 minutes until the cheese is melted and bubbly.

• 10

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