NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

6 oz Ground turkey

0 tsp Olive oil

0.25 oz Sharp cheddar cheese

2 tbsp Black beans

2 tbsp Tomato puree

2 tbsp Non-fat Greek yogurt

1 tbsp Green onions

0.25 tsp Chili powder

0.25 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat oven to 400°F.

• 2

  Scrub the Russet potato and pierce several times with a fork.

• 3

  Bake the potato for 45 to 50 minutes until the skin is crisp and the inside is tender.

• 4

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

• 5

  Stir in the tomato puree, black beans, chili powder, cumin, garlic powder, sea salt, and black pepper, simmering for 5 minutes.

• 6

  Slice the baked potato in half lengthwise and scoop out the flesh, leaving a sturdy 1/4-inch shell.

• 7

  Brush the skins lightly with olive oil and bake for 5 minutes per side until golden and crunchy.

• 8

  Fill each potato skin generously with the turkey chili and sprinkle with shredded cheddar cheese.

• 9

  Return to the oven for 3 to 5 minutes until the cheese is melted and bubbly.

• 10

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