NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

6 oz 93% lean ground turkey

1 oz sharp cheddar cheese

2 tbsp tomato sauce

1 tsp chili powder

0.5 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp red onion

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 400°F (200°C). Scrub the Russet potato clean and pierce it several times with a fork.

• 2

  Bake the potato directly on the oven rack for 45-50 minutes until the skin is crisp and the inside is tender.

• 3

  While the potato bakes, heat a non-stick skillet over medium-high heat. Add the ground turkey, breaking it apart with a spatula.

• 4

  Season the turkey with chili powder, cumin, garlic powder, onion powder, sea salt, and black pepper. Cook until browned and no longer pink.

• 5

  Stir in the tomato sauce and diced red onion, simmering for 2-3 minutes until the flavors meld. Remove from heat.

• 6

  Once the potato is done, let it cool slightly. Slice it in half lengthwise and scoop out most of the flesh, leaving about a 1/4-inch layer against the skin.

• 7

  Fill each potato skin half with the turkey chili mixture and top evenly with shredded sharp cheddar cheese.

• 8

  Place the loaded skins on a baking sheet and broil for 2-3 minutes until the cheese is bubbly and golden brown.

• 9

  Garnish with freshly chopped cilantro before serving.