NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

5 oz Ground turkey (93% lean)

1 tsp Extra virgin olive oil

0.25 cup Yellow onion

0.25 cup Red bell pepper

1 tsp Chili powder

0.5 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 oz Sharp cheddar cheese

0.25 cup Plain non-fat Greek yogurt

1 tbsp Fresh chives

PREPARATION

• 1

  Preheat your oven to 400°F (200°C). Scrub the Russet potato clean and pierce it several times with a fork.

• 2

  Place the potato directly on the oven rack and bake for 45-50 minutes, or until the skin is slightly crisp and the inside is tender.

• 3

  While the potato bakes, heat the olive oil in a non-stick skillet over medium-high heat. Add the ground turkey, diced onion, and diced bell pepper.

• 4

  Sauté the turkey mixture, breaking it up with a spatula, until the meat is browned and the vegetables are softened.

• 5

  Stir in the chili powder, cumin, sea salt, and black pepper. Cook for another 2 minutes to toast the spices, then remove from heat.

• 6

  Once the potato is done, remove it from the oven and let it cool slightly. Slice it in half lengthwise.

• 7

  Scoop out most of the potato flesh, leaving about a 1/4-inch thick shell (save the scooped potato for another meal).

• 8

  Place the potato shells back on a baking sheet, skin-side up, and bake for 5 minutes. Flip them over and bake for another 5 minutes until the edges are golden and crispy.

• 9

  Divide the turkey chili mixture evenly between the two potato shells and sprinkle with the shredded sharp cheddar cheese.

• 10

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

• 11

  Top each potato skin with a dollop of Greek yogurt and a sprinkle of fresh chives before serving.