NUTRITION

SERVINGS

INGREDIENTS

0.5 medium Russet potato

4 oz ground turkey

0.25 cup black beans

0.25 oz sharp cheddar cheese

3 tbsp non-fat Greek yogurt

0 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp chili powder

0.25 tsp cumin

0.25 tsp garlic powder

1 tbsp tomato paste

1 tbsp green onion

PREPARATION

• 1

  Preheat your oven to 400°F. Pierce the potato several times with a fork and bake for 45-50 minutes until the center is tender.

• 2

  While the potato bakes, brown the ground turkey in a non-stick skillet over medium heat until no pink remains.

• 3

  Stir in the black beans, tomato paste, chili powder, cumin, and garlic powder into the skillet with the turkey and simmer for 5 minutes.

• 4

  Remove the baked potato from the oven and slice it in half lengthwise. Scoop out the flesh, leaving a 1/4-inch shell.

• 5

  Brush the inside and outside of the potato shells with olive oil and sprinkle with sea salt and black pepper.

• 6

  Place the shells back in the oven for 10 minutes, flipping halfway through, until the edges are golden and crispy.

• 7

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

• 8

  Bake for an additional 3-5 minutes until the cheese is fully melted and bubbling.

• 9

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