NUTRITION

SERVINGS

INGREDIENTS

0.5 medium Russet potatoes

4.5 oz Ground turkey (93% lean)

0.25 cup Tomato puree

1 tsp Chili powder

0.5 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0 oz Sharp cheddar cheese

2 tbsp Nonfat Greek yogurt

1 tbsp Green onions

PREPARATION

• 1

  Preheat your oven to 400°F (200°C). Scrub the potatoes clean and pierce them several times with a fork.

• 2

  Bake the potatoes directly on the oven rack for 45-50 minutes until tender, then remove and let cool slightly.

• 3

  While potatoes bake, brown the ground turkey in a non-stick skillet over medium heat until fully cooked.

• 4

  Stir in the tomato puree, chili powder, cumin, garlic powder, sea salt, and black pepper. Simmer for 5 minutes until the sauce thickens.

• 5

  Slice the baked potatoes in half lengthwise. Scoop out the flesh, leaving about a quarter-inch of potato against the skin.

• 6

  Place the skins cut-side up on a baking sheet and bake for an additional 5-8 minutes until the edges are crispy.

• 7

  Divide the turkey chili mixture evenly among the potato skins and top each with shredded cheddar cheese.

• 8

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

• 9

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