NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

5.5 oz 93% lean ground turkey

2 tbsp Canned black beans

0.5 oz Sharp cheddar cheese

2 tbsp Nonfat Greek yogurt

1 tbsp Tomato paste

0.25 cup Yellow onion

0.25 tsp Chili powder

0.25 tsp Ground cumin

0.13 tsp Garlic powder

0.13 tsp Sea salt

0.5 tsp Extra virgin olive oil

1 tbsp Green onions

PREPARATION

• 1

  Preheat your oven to 400°F and bake the Russet potato for 45-50 minutes until the center is tender when pierced with a fork.

• 2

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

• 3

  Brush the interior and exterior of the potato skins with extra virgin olive oil and return them to the oven for 10 minutes until the edges are golden and crispy.

• 4

  While the skins crisp, sauté the diced yellow onion and ground turkey in a non-stick skillet over medium heat until the turkey is fully browned.

• 5

  Stir in the rinsed black beans, tomato paste, chili powder, cumin, garlic powder, and sea salt, cooking for 3-4 minutes to allow the chili flavors to meld.

• 6

  Spoon the turkey chili mixture generously into the prepared potato skins and top each with shredded sharp cheddar cheese.

• 7

  Place the skins back in the oven for 2-3 minutes until the cheese is bubbly and completely melted.

• 8

  Serve the skins hot, garnished with a dollop of Greek yogurt and a sprinkle of freshly chopped green onions.