NUTRITION

SERVINGS

INGREDIENTS

0.5 medium Russet potatoes

3 oz 93% lean ground turkey

0.25 cup Tomato puree

1 tbsp Chili powder

0.5 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 oz Sharp cheddar cheese

0.25 cup Nonfat Greek yogurt

1 tbsp Sliced green onions

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Scrub the russet potatoes thoroughly, pierce them with a fork, and bake for 45-50 minutes until the centers are tender.

• 3

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

• 4

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

• 5

  Once the potatoes are cool enough to handle, slice them in half lengthwise and scoop out the flesh, leaving a 1/4-inch thick shell.

• 6

  Spoon the turkey chili mixture evenly into the three potato shells and sprinkle with the shredded sharp cheddar cheese.

• 7

  Place the loaded skins back in the oven for 5-8 minutes, or until the cheese is melted and bubbly.

• 8

  Serve the warm potato skins topped with a dollop of nonfat Greek yogurt and a sprinkle of sliced green onions.