NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

0.25 tsp olive oil

5 oz ground turkey 93% lean

0.25 cup black beans

1 tbsp tomato paste

0.25 tsp chili powder

0.25 tsp 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 plain non-fat Greek yogurt

1 tbsp green onions

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Scrub the Russet potato thoroughly, pierce it several times with a fork, and rub the skin with olive oil.

• 3

  Place the potato directly on the oven rack and bake for 45 to 50 minutes, or until the center is tender.

• 4

  While the potato bakes, place the ground turkey in a non-stick skillet over medium heat and cook until browned, breaking it into small crumbles.

• 5

  Stir in the black beans, tomato paste, chili powder, cumin, garlic powder, sea salt, and black pepper, simmering for 5 minutes until the flavors meld.

• 6

  Once the potato is done, remove from the oven and let cool slightly. Slice it in half lengthwise.

• 7

  Scoop out most of the potato flesh, leaving about a 1/4-inch thick shell (reserve the flesh for another use).

• 8

  Fill each potato shell generously with the turkey chili mixture and sprinkle the shredded cheddar cheese over the top.

• 9

  Return the loaded skins to the oven and bake for an additional 5 to 8 minutes until the cheese is melted and bubbly.

• 10

  Garnish with a dollop of Greek yogurt and sliced green onions before serving.