NUTRITION

SERVINGS

INGREDIENTS

1 medium russet potato

5 oz ground turkey 93% lean

0.5 oz sharp cheddar cheese

0.25 cup non-fat Greek yogurt

0.25 cup yellow onion

0.25 cup tomato puree

0 tsp olive oil

1 tsp chili powder

0.5 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

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 45-50 minutes until the skin is slightly crisp and the inside is tender.

• 3

  While the potato bakes, sauté the diced yellow onion in a non-stick skillet over medium heat until translucent.

• 4

  Add the ground turkey to the skillet, breaking it into small crumbles, and cook until no longer pink.

• 5

  Stir in the tomato puree, chili powder, cumin, sea salt, and black pepper, then simmer for 5-7 minutes until the mixture thickens.

• 6

  Once the potato is done, slice it in half lengthwise and scoop out the flesh, leaving about a quarter-inch of potato attached to the skin.

• 7

  Brush the inside of the potato skins with olive oil and return them to the oven for 8 minutes to crisp up.

• 8

  Divide the turkey chili mixture evenly between the two potato halves and top with the sharp cheddar cheese.

• 9

  Bake for an additional 3-5 minutes until the cheese is melted and bubbling.

• 10

  Garnish each potato skin with a dollop of non-fat Greek yogurt and a sprinkle of fresh chives before serving.