NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

5.5 oz Ground turkey (93% lean)

0.25 cup Tomato puree

1 tsp Chili powder

0.5 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.75 oz Sharp cheddar cheese

2 tbsp Nonfat plain Greek yogurt

1 tbsp Green onions

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Scrub the potato thoroughly and pierce it several times with a fork, then bake directly on the oven rack for 45-50 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 pink remains.

• 4

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

• 5

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

• 6

  Spoon the turkey chili mixture into the potato shells and sprinkle the shredded cheddar cheese evenly over the top.

• 7

  Place the filled skins on a baking sheet and return to the oven for 5 minutes until the cheese is melted and bubbly.

• 8

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