NUTRITION

SERVINGS

INGREDIENTS

0.5 medium Russet potato

5 oz Ground turkey

0.25 cup Tomato sauce

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

0.25 oz Sharp cheddar cheese

0.25 cup Plain Greek yogurt

1 tbsp Green onions

0 tsp Olive oil

PREPARATION

• 1

  Preheat your oven to 400°F. Thoroughly scrub the potato, pierce it several times with a fork, and bake for 45-50 minutes until the center is tender.

• 2

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

• 3

  Stir in the tomato sauce, chili powder, cumin, garlic powder, onion powder, sea salt, and black pepper. Lower the heat and simmer for 5-7 minutes until the sauce has thickened.

• 4

  Once the potato is cooked, remove it from the oven and let it cool slightly. Slice it in half lengthwise and scoop out the flesh, leaving about a quarter-inch thick shell.

• 5

  Place the potato shells on a baking sheet, skin-side up, and bake for an additional 5 minutes to ensure a crispy texture.

• 6

  Flip the shells over and fill each cavity generously with the prepared turkey chili mixture. Sprinkle the shredded sharp cheddar cheese evenly over the top.

• 7

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

• 8

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