NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

4 oz Ground turkey

0.25 cup Tomato puree

0.5 oz Sharp cheddar cheese

2 tbsp Nonfat Greek yogurt

1 tsp Chili powder

0.5 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Green onion

PREPARATION

• 1

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

• 2

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

• 3

  Stir in the tomato puree, chili powder, ground cumin, sea salt, and black pepper, then simmer for 5 minutes until the mixture thickens.

• 4

  Slice the baked potato in half lengthwise and carefully scoop out most of the flesh, leaving a thin layer against the skin.

• 5

  Stuff the hollowed potato skins generously with the turkey chili mixture and sprinkle the shredded cheddar cheese over the top.

• 6

  Place the skins back into the oven for 5 to 8 minutes until the cheese is bubbly and the edges of the potato are crisp.

• 7

  Finish the dish with a dollop of Greek yogurt and a sprinkle of sliced green onions before serving warm.