NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

5.5 oz Ground turkey

0.33 oz Sharp cheddar cheese

0.25 cup Non-fat Greek yogurt

0.5 tsp Olive oil

1 tbsp Tomato paste

0.25 cup Water

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 line a small baking sheet with parchment paper.

• 2

  Scrub the Russet potato clean, pierce it several times with a fork, and bake for 45 minutes or microwave for 7-9 minutes until tender.

• 3

  Once cool enough to handle, slice the potato in half lengthwise and scoop out the flesh, leaving a quarter-inch thick shell.

• 4

  Brush the inside and outside of the potato skins with olive oil and a pinch of salt, then bake for 10 minutes until crispy and golden.

• 5

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

• 6

  Add the tomato paste, water, chili powder, cumin, garlic powder, salt, and pepper to the turkey, simmering for 5 minutes until the sauce thickens.

• 7

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

• 8

  Return the skins to the oven for 3-5 minutes until the cheese is melted and bubbling.

• 9

  Garnish with a dollop of Greek yogurt and a sprinkle of sliced green onions before serving.