NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

6 oz ground turkey

0.25 cup tomato puree

0.25 oz sharp cheddar cheese

2 tbsp nonfat Greek yogurt

1 tsp chili powder

0.5 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp green onions

PREPARATION

• 1

  Preheat your oven to 400°F and bake the Russet potato for 45 to 50 minutes until the skin is crisp and the inside is tender.

• 2

  While the potato is baking, brown the ground turkey in a non-stick skillet over medium heat until fully cooked.

• 3

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

• 4

  Remove the potato from the oven, slice it in half lengthwise, and scoop out most of the flesh, leaving a thin layer against the skin.

• 5

  Divide the turkey chili mixture evenly between the two potato halves and sprinkle with the shredded sharp cheddar cheese.

• 6

  Return the loaded skins to the oven for 5 minutes or until the cheese is melted and bubbling.

• 7

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