NUTRITION

SERVINGS

INGREDIENTS

0.5 medium Russet potato

5 oz Ground turkey

0.25 tsp Olive oil

0.25 cup Tomato puree

0.25 oz Sharp cheddar cheese

0.25 cup Nonfat Greek yogurt

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 and scrub the Russet potato clean, then pierce it several times with a fork.

• 2

  Bake the potato directly on the oven rack for 45-50 minutes until the skin is dry and the inside is tender.

• 3

  Remove the potato and let it cool slightly, then slice it in half lengthwise and scoop out most of the flesh, leaving a thin layer attached to the skin.

• 4

  Brush the inside and outside of the potato skins with olive oil and return them to the oven for 10 minutes to crisp up.

• 5

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

• 6

  Stir in the tomato puree, chili powder, cumin, garlic powder, sea salt, and black pepper, simmering for 3 minutes until thickened.

• 7

  Fill each crispy potato skin with the turkey chili mixture and top evenly with the shredded sharp cheddar cheese.

• 8

  Place the skins back in the oven for 2-3 minutes or until the cheese is bubbly and melted.

• 9

  Garnish the hot potato skins with a dollop of nonfat Greek yogurt and a sprinkle of sliced green onions before serving.