NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

4 oz Ground turkey

0.25 cup Tomato puree

0.25 oz Sharp cheddar cheese

2 tbsp Plain Greek yogurt

1 tsp Chili powder

0.5 tsp Cumin

0.5 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 and line a baking sheet with parchment paper.

• 2

  Scrub the Russet potato clean, prick 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-high heat until no longer pink.

• 4

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

• 5

  Once the potato is cool enough to handle, slice it in half lengthwise and scoop out the flesh, leaving about a quarter-inch shell.

• 6

  Place the potato shells skin-side up on the baking sheet and bake for an additional 5 minutes to ensure they are extra crispy.

• 7

  Flip the shells over, fill them generously with the turkey chili mixture, and sprinkle the shredded cheddar cheese on top.

• 8

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

• 9

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