NUTRITION

SERVINGS

INGREDIENTS

0.5 medium Russet potato

5 oz 93% lean ground beef

0.5 tsp extra virgin olive oil

0.25 cup tomato puree

0.38 oz sharp cheddar cheese

0.25 cup plain non-fat Greek yogurt

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 medium green onion

PREPARATION

• 1

  Preheat your oven to 400°F and bake the Russet potato for 45-50 minutes until the center is soft when pierced with a fork.

• 2

  While the potato bakes, brown the ground beef in a skillet over medium heat, breaking it into small crumbles as it cooks.

• 3

  Stir in the tomato puree, chili powder, ground cumin, and half of the salt and pepper into the beef, then simmer for 5 minutes.

• 4

  Once the potato is cool enough to handle, slice it in half lengthwise and scoop out the flesh, leaving about a 1/4-inch thick shell.

• 5

  Brush the inside and outside of the potato skins with olive oil and sprinkle with the remaining salt and pepper.

• 6

  Place the skins cut-side down on a baking sheet and roast for 10 minutes, flipping halfway through, until the edges are golden and crispy.

• 7

  Divide the beef chili mixture evenly among the crispy potato skins and top with the shredded sharp cheddar cheese.

• 8

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

• 9

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