NUTRITION

SERVINGS

INGREDIENTS

0.75 medium Russet potato

5.5 oz 93% lean ground turkey

2 tbsp Black beans

0.25 oz Sharp cheddar cheese

2 tbsp Non-fat Greek yogurt

0.5 tsp Extra virgin olive oil

0.25 cup Tomato sauce

0.5 tsp Chili powder

0.25 tsp Ground 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 baking sheet with parchment paper.

• 2

  Scrub the potato clean, pierce it several times with a fork, and bake for 45 to 50 minutes until the center is tender.

• 3

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

• 4

  Stir in the tomato sauce, black beans, chili powder, cumin, garlic powder, salt, and pepper, then simmer for 10 minutes.

• 5

  Slice the baked potato in half lengthwise and scoop out the flesh, leaving about a quarter-inch shell.

• 6

  Brush the inside and outside of the potato skins with olive oil and bake for 7 minutes until the edges are golden and crisp.

• 7

  Divide the turkey chili evenly between the two potato shells and top with the shredded cheddar cheese.

• 8

  Return to the oven for 2 to 3 minutes until the cheese is bubbly and melted.

• 9

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