NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

5 oz ground turkey

0.25 cup black beans

0.25 cup tomato sauce

0.25 oz sharp cheddar cheese

0.25 cup non-fat Greek yogurt

0 tsp extra virgin 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 and line a small baking sheet with parchment paper.

• 2

  Scrub the Russet potato thoroughly, pierce it several times with a fork, and bake for 45-50 minutes until tender.

• 3

  While the potato bakes, place a non-stick skillet over medium heat and add the ground turkey.

• 4

  Cook the turkey, breaking it up with a spatula, until browned and no longer pink.

• 5

  Stir in the chili powder, cumin, garlic powder, sea salt, black pepper, tomato sauce, and rinsed black beans.

• 6

  Reduce heat and simmer the chili mixture for 5-7 minutes until the sauce has thickened and flavors are combined.

• 7

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

• 8

  Brush the inside and outside of the potato skins with olive oil and return them to the oven for 5-8 minutes until the edges are crispy.

• 9

  Divide the turkey chili mixture equally between the two potato skins and sprinkle with the shredded cheddar cheese.

• 10

  Bake for another 3-5 minutes until the cheese is melted and bubbly.

• 11

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