NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

5 oz Ground turkey (93% lean)

0.25 cup Tomato sauce

0.75 oz Sharp cheddar cheese

0.25 cup Non-fat Greek yogurt

0.25 tsp Chili powder

0.25 tsp 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 Russet potato thoroughly, pierce several times with a fork, and bake directly on the oven rack for 45-50 minutes until the skin is crisp and the inside is tender.

• 3

  While the potato bakes, brown the ground turkey in a non-stick skillet over medium-high heat until fully cooked.

• 4

  Stir in the tomato sauce, chili powder, cumin, garlic powder, sea salt, and black pepper; simmer on low for 5-7 minutes to meld the flavors.

• 5

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

• 6

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

• 7

  Place the loaded skins on a baking sheet and return to the oven for 5-8 minutes, or until the cheese is melted and bubbly.

• 8

  Garnish each skin with a dollop of non-fat Greek yogurt and a sprinkle of fresh green onions before serving.