NUTRITION

SERVINGS

INGREDIENTS

0.5 medium Russet potato

5 oz Ground turkey

0 tsp Olive oil

0.25 cup Yellow onion

1 clove Garlic

0.25 cup Tomato puree

1 tsp Chili powder

0.5 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 oz Sharp cheddar cheese

0.5 cup Nonfat Greek yogurt

1 tbsp Green onions

PREPARATION

• 1

  Preheat your oven to 400°F and pierce the Russet potato several times with a fork.

• 2

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

• 3

  Remove the potato from the oven and let it cool enough to handle, then slice it in half lengthwise.

• 4

  Scoop out most of the flesh, leaving about a 1/4-inch thick shell of potato against the skin.

• 5

  Brush the inside and outside of the potato skins with olive oil and return them to the oven for 10 minutes to crisp up.

• 6

  While the skins are crisping, brown the ground turkey in a non-stick skillet over medium heat with the diced onion and minced garlic.

• 7

  Stir in the tomato puree, chili powder, cumin, sea salt, and black pepper, simmering for 5 minutes until the mixture has thickened into a hearty chili.

• 8

  Remove the skins from the oven, spoon the turkey chili mixture into the shells, and sprinkle with the shredded cheddar cheese.

• 9

  Bake for an additional 3 minutes until the cheese is melted and bubbly.

• 10

  Top each potato skin with a generous dollop of Greek yogurt and a sprinkle of sliced green onions before serving.