NUTRITION

SERVINGS

INGREDIENTS

0.5 medium Russet potato

5.5 oz Ground turkey

0.5 oz Sharp cheddar cheese

0.25 cup Plain Greek yogurt

0.25 tsp Olive oil

2 tbsp Tomato puree

0.5 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 and bake the whole Russet potato for 45 minutes until the center is tender.

• 2

  Slice the potato in half lengthwise and carefully scoop out the flesh, leaving a quarter-inch border to create a sturdy shell.

• 3

  Brush the inside and outside of the potato skins with olive oil and bake for an additional 10 minutes until the edges are golden and crisp.

• 4

  While the skins crisp, cook the ground turkey in a non-stick skillet over medium heat until fully browned and crumbled.

• 5

  Stir in the tomato puree, chili powder, cumin, garlic powder, sea salt, and black pepper, then simmer for 3 minutes to meld the flavors.

• 6

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

• 7

  Return the filled skins to the oven for 2 to 3 minutes until the cheese is completely melted and bubbling.

• 8

  Garnish each skin with a dollop of plain Greek yogurt and a sprinkle of fresh green onions before serving warm.