NUTRITION

SERVINGS

INGREDIENTS

0.75 medium Russet potato

6 oz Ground turkey (93% lean)

0.25 cup Black beans

0.25 cup Tomato sauce

0.25 oz Sharp cheddar cheese

2 tbsp Plain Greek yogurt

0.25 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

PREPARATION

• 1

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

• 2

  Scrub the russet potato clean, pierce several times with a fork, and bake for 45-50 minutes until the center is tender.

• 3

  While the potato bakes, brown the ground turkey in a non-stick skillet over medium-high heat until fully cooked through.

• 4

  Stir in the black beans, tomato sauce, chili powder, cumin, garlic powder, sea salt, and black pepper, simmering for 5 minutes to thicken the chili.

• 5

  Once the potato is cool enough to handle, slice it in half lengthwise and scoop out the flesh, leaving a 1/4-inch shell.

• 6

  Place the skins back on the baking sheet and bake for another 8-10 minutes until the edges are golden and crispy.

• 7

  Spoon the turkey chili mixture into the potato shells and sprinkle evenly with the shredded sharp cheddar cheese.

• 8

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

• 9

  Serve immediately topped with a dollop of plain Greek yogurt and a sprinkle of fresh chopped green onions.