NUTRITION

SERVINGS

INGREDIENTS

0.5 medium Russet potato

5 oz Ground turkey

2 tbsp Black beans

0.25 cup Tomato sauce

0.25 oz Sharp cheddar cheese

2 tbsp Plain Greek yogurt

0 tsp Olive oil

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 onion

PREPARATION

• 1

  Preheat your oven to 400°F. Scrub the Russet potato thoroughly, pierce it several times with a fork, and bake for 45 to 50 minutes until the center is tender.

• 2

  While the potato bakes, heat the olive oil in a skillet over medium-high heat and brown the ground turkey until fully cooked.

• 3

  Stir the chili powder, cumin, garlic powder, sea salt, black pepper, tomato sauce, and black beans into the turkey; simmer on low for 5 minutes to let the flavors meld.

• 4

  Once the potato is done, let it cool slightly, then slice it in half lengthwise.

• 5

  Scoop out the potato flesh, leaving about a 1/4-inch shell to maintain structure.

• 6

  Place the skins back in the oven for 5 minutes to allow the edges to become extra crisp.

• 7

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

• 8

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

• 9

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