NUTRITION

SERVINGS

INGREDIENTS

0.5 medium Russet potato

5 oz Ground turkey 93% lean

0.25 cup Black beans

1 tbsp Tomato paste

0.5 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

2 tbsp Plain Greek yogurt

1 tbsp Green onions

PREPARATION

• 1

  Preheat your oven to 400°F. Scrub the potato, pierce it with a fork, and bake for 45-50 minutes until tender.

• 2

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

• 3

  Stir in the black beans, tomato paste, chili powder, cumin, garlic powder, sea salt, and black pepper. Add a splash of water to create a thick chili consistency and simmer for 5 minutes.

• 4

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

• 5

  Place the potato skins on a baking sheet, spray lightly with oil if desired, and bake for another 5-10 minutes until the edges are crispy.

• 6

  Fill the crispy skins with the turkey chili mixture and top evenly with shredded sharp cheddar cheese.

• 7

  Return to the oven or broiler for 2-3 minutes until the cheese is bubbly and melted.

• 8

  Garnish with a dollop of plain Greek yogurt and freshly chopped green onions before serving.