NUTRITION

SERVINGS

INGREDIENTS

0.75 whole Russet potato

5 oz ground turkey

0.25 oz sharp cheddar cheese

0.25 cup nonfat Greek yogurt

0.25 tsp olive oil

0.25 cup tomato puree

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 (200°C) and bake the Russet potato for 45-50 minutes until the skin is slightly wrinkled and the center is tender.

• 2

  Remove the potato from the oven and let it cool slightly until it can be handled.

• 3

  Slice the potato in half lengthwise and scoop out the fluffy center, leaving about a quarter-inch of flesh attached to the skin.

• 4

  Brush the inside and outside of the potato skins with olive oil and place them cut-side down on a baking sheet; bake for 10 minutes until the edges are golden and crispy.

• 5

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

• 6

  Stir in the tomato puree, chili powder, cumin, garlic powder, sea salt, and black pepper, then simmer for 3-5 minutes to let the flavors meld.

• 7

  Flip the potato skins over and fill each half generously with the turkey chili mixture.

• 8

  Sprinkle the shredded sharp cheddar cheese over the top of the chili.

• 9

  Place the skins back in the oven or under a broiler for 2-3 minutes until the cheese is fully melted and bubbling.

• 10

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