NUTRITION

SERVINGS

INGREDIENTS

0.33 large Russet potato

5 oz Ground turkey

0.13 cup Black beans

0.25 cup Tomato sauce

0.25 oz Sharp cheddar cheese

2 tbsp Plain Greek yogurt

0 tsp Olive oil

1 tsp Chili powder

0.5 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Green onions

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Scrub the Russet potato thoroughly, pierce it several times with a fork, and bake directly on the oven rack until tender, approximately 50 minutes.

• 3

  While the potato bakes, brown the ground turkey in a non-stick skillet over medium heat until no pink remains.

• 4

  Stir the black beans, tomato sauce, chili powder, cumin, garlic powder, sea salt, and black pepper into the skillet; simmer for 5 minutes until the mixture has thickened.

• 5

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

• 6

  Lightly brush the inside and outside of the potato skins with olive oil and bake them cut-side up for 10 minutes until the edges are golden and crisp.

• 7

  Spoon the turkey chili mixture into the potato skins and sprinkle the shredded sharp cheddar cheese evenly over the top.

• 8

  Return the loaded skins to the oven for 3-5 minutes until the cheese is melted and bubbly.

• 9

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