NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

5 oz Ground turkey

0.25 oz Shredded cheddar cheese

0.25 cup Plain non-fat Greek yogurt

0.5 tsp Extra virgin olive oil

0.25 cup Tomato puree

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

1 tbsp Green onions

PREPARATION

• 1

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

• 2

  Bake the potato directly on the oven rack for 45-50 minutes until the skin is crisp and the inside is tender.

• 3

  While the potato bakes, brown the ground turkey in a non-stick skillet over medium heat until fully cooked.

• 4

  Stir in the tomato puree, chili powder, cumin, garlic powder, sea salt, and black pepper. Simmer for 5 minutes until the sauce thickens into a meaty chili.

• 5

  Remove the potato from the oven and let it cool slightly. Slice it in half lengthwise and scoop out most of the flesh, leaving about a quarter-inch layer attached to the skin.

• 6

  Brush the inside and outside of the potato skins with olive oil and return them to the oven for 10 minutes to crisp up.

• 7

  Remove the skins from the oven, fill them generously with the turkey chili, and sprinkle with the shredded cheddar cheese.

• 8

  Bake for an additional 5 minutes until the cheese is melted and bubbly.

• 9

  Serve the skins hot, topped with a dollop of Greek yogurt and a sprinkle of sliced green onions.