NUTRITION

SERVINGS

INGREDIENTS

0.5 medium Russet potato

6 oz Ground turkey

0.25 oz Sharp cheddar cheese

0.25 cup Plain nonfat Greek yogurt

1 tbsp Tomato paste

1 tsp Chili powder

0.5 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Onion 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 Russet potato clean, pierce it several times with a fork, and bake for 45-50 minutes until the center is tender.

• 2

  While the potato bakes, place the ground turkey in a non-stick skillet over medium-high heat. Break it apart with a spatula and cook until browned and no longer pink.

• 3

  Stir the tomato paste, chili powder, cumin, garlic powder, onion powder, sea salt, black pepper, and 0.25 cup of water into the turkey. Reduce heat to low and simmer for 5-7 minutes until the sauce has thickened into a hearty chili.

• 4

  Once the potato is cool enough to handle, slice it in half lengthwise. Scoop out the interior flesh, leaving about a 1/4-inch thick shell of potato against the skin.

• 5

  Place the potato skins on a baking sheet lined with parchment paper. Spoon the turkey chili evenly into the hollowed skins and top with the shredded sharp cheddar cheese.

• 6

  Switch the oven to the broil setting and place the skins on the top rack for 2-3 minutes, or until the cheese is bubbly and the edges of the potato are crisp.

• 7

  Remove from the oven and top each skin with a dollop of plain Greek yogurt and a sprinkle of sliced green onions before serving.