NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

5.5 oz Ground turkey (93% lean)

0.25 cup Black beans

1 tbsp Tomato paste

0.25 cup Water

0.25 oz Sharp cheddar cheese

2 tbsp Plain Greek yogurt

0 tsp Avocado oil

0.5 tsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

1 tbsp Green onions

PREPARATION

• 1

  Preheat your oven to 400°F. Scrub the Russet potato clean, pierce it several times with a fork, and bake directly on the oven rack for 45 to 50 minutes until the center is tender.

• 2

  While the potato bakes, heat the avocado oil in a medium skillet over medium-high heat. Add the ground turkey and cook until browned, breaking it into small crumbles.

• 3

  Stir the chili powder, ground cumin, garlic powder, sea salt, tomato paste, and black beans into the turkey. Pour in the water and simmer for 5 to 7 minutes until the sauce has thickened and coated the turkey.

• 4

  Once the potato is cool enough to handle, slice it in half lengthwise. Scoop out the majority of the flesh, leaving about a 1/4-inch thick shell to maintain the structure.

• 5

  Place the potato skins on a parchment-lined baking sheet. Fill each skin generously with the turkey chili mixture and sprinkle the shredded cheddar cheese evenly over the top.

• 6

  Return the loaded skins to the oven and bake for an additional 5 to 8 minutes, or until the cheese is melted and bubbly and the edges of the potato are crisp.

• 7

  Remove from the oven and top each skin with a dollop of Greek yogurt and a sprinkle of freshly sliced green onions before serving.