NUTRITION

SERVINGS

INGREDIENTS

0.5 medium Russet potato

6 oz Ground turkey

0.25 cup Tomato puree

0.25 oz Sharp cheddar cheese

0.25 cup Plain nonfat Greek yogurt

1 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 onions

0 tsp Olive oil

PREPARATION

• 1

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

• 2

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

• 3

  While the potato bakes, heat a non-stick skillet over medium-high heat and add the ground turkey, breaking it apart with a spatula until browned and cooked through.

• 4

  Stir in the tomato puree, chili powder, cumin, garlic powder, sea salt, and black pepper, then reduce heat to low and simmer for 10 minutes to allow the flavors to meld.

• 5

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

• 6

  Brush the inside and outside of the potato shells with olive oil and place them cut-side down on the baking sheet; bake for 5 minutes, then flip and bake for another 5 minutes until the edges are crispy.

• 7

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

• 8

  Return the skins to the oven for 2 to 3 minutes until the cheese is completely melted and bubbling.

• 9

  Finish each skin with a dollop of Greek yogurt and a sprinkle of fresh green onions before serving.