NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

5 oz Ground turkey

0.25 cup Black beans

0.25 cup Tomato sauce

0.5 oz Sharp cheddar cheese

2 tbsp Non-fat Greek yogurt

0.5 tsp Olive oil

0.5 tsp Chili powder

0.25 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 (200°C).

• 2

  Scrub the potato clean, pierce it several times with a fork, and microwave for 5-7 minutes or bake for 45 minutes until the inside is tender.

• 3

  While the potato cooks, heat the olive oil in a medium skillet over medium-high heat.

• 4

  Add the ground turkey to the skillet, breaking it apart with a spatula until it is fully browned and cooked through.

• 5

  Stir in the black beans, tomato sauce, chili powder, cumin, garlic powder, sea salt, and black pepper, then let the mixture simmer for 5 minutes.

• 6

  Slice the cooked potato in half lengthwise and scoop out most of the flesh, leaving a sturdy 1/4-inch shell.

• 7

  Place the potato shells on a baking sheet and bake for 5-8 minutes until the edges are golden and crisp.

• 8

  Divide the turkey chili mixture evenly between the two potato skins and top with the shredded cheddar cheese.

• 9

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

• 10

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