NUTRITION

SERVINGS

INGREDIENTS

0.5 medium Russet potato

5 oz Ground turkey

0.25 cup Black beans

2 tbsp Tomato paste

0.25 oz Sharp cheddar cheese

0.13 cup Plain Greek yogurt

0.25 tsp Olive oil

0.25 tsp Chili powder

0.25 tsp 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. Scrub the Russet potato thoroughly and pierce the skin 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 a non-stick skillet over medium heat and add the ground turkey, breaking it apart with a spatula until browned and cooked through.

• 4

  Stir in the black beans, tomato paste, chili powder, cumin, garlic powder, sea salt, and black pepper. Add a tablespoon of water if the mixture is too dry, then simmer for 5 minutes.

• 5

  Once the potato is finished, remove it from the oven and let it cool for 5 minutes. Slice it in half lengthwise.

• 6

  Scoop out the majority of the potato flesh, leaving about a 1/4-inch thick shell. Lightly brush the inside and outside of the skins with olive oil.

• 7

  Place the skins cut-side down on a baking sheet and roast for 5-7 minutes. Flip them over and roast for another 3 minutes until the edges are golden.

• 8

  Fill the crispy shells with the turkey chili mixture and sprinkle the shredded cheddar cheese evenly over the top.

• 9

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

• 10

  Garnish each potato skin with a dollop of Greek yogurt and a sprinkle of sliced green onions before serving.