NUTRITION

SERVINGS

INGREDIENTS

0.75 medium Russet potato

5 oz Ground turkey

2 tbsp Black beans

2 tbsp Tomato puree

0.25 oz Sharp cheddar cheese

0.25 cup Plain nonfat Greek yogurt

0.25 tsp Extra virgin olive oil

0.25 tsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Green onions

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Scrub the Russet potato clean and pierce it several times with a fork to allow steam to escape while baking.

• 3

  Place the potato directly on the oven rack and bake for 45-50 minutes until the center is tender.

• 4

  While the potato bakes, brown the ground turkey in a non-stick skillet with half of the olive oil over medium heat.

• 5

  Stir in the black beans, tomato puree, chili powder, cumin, sea salt, and black pepper to the turkey.

• 6

  Simmer the chili mixture for 5 minutes until the flavors meld, then remove from heat and set aside.

• 7

  Slice the baked potato in half lengthwise and scoop out the center, leaving a thin layer of flesh against the skin.

• 8

  Place the skins on a baking sheet, brush with the remaining oil, and bake for 5 minutes until the edges are crispy.

• 9

  Fill the skins with the turkey chili, top with shredded cheddar, and bake for 3 minutes until the cheese is melted.

• 10

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