NUTRITION

SERVINGS

INGREDIENTS

0.5 medium Russet potato

0.25 tsp Olive oil

5.5 oz Ground turkey

0.25 cup Black beans

1 tbsp Tomato paste

2 tbsp Water

1 tsp Chili powder

0.5 tsp Ground cumin

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 oz Sharp cheddar cheese

2 tbsp Plain Greek yogurt

1 stalk Green onion

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

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

• 3

  While the potato is baking, heat a non-stick skillet over medium-high heat and add the ground turkey, breaking it up until browned.

• 4

  Stir in the black beans, tomato paste, water, chili powder, cumin, garlic powder, sea salt, and black pepper; simmer for 5 minutes until 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

  Brush the inside and outside of the potato skins with olive oil and place them cut-side down on the baking sheet to roast for 10 minutes until crispy.

• 7

  Flip the skins over, fill each cavity generously with the turkey chili mixture, and sprinkle the sharp cheddar cheese over the top.

• 8

  Return to the oven for 3-5 minutes until the cheese is bubbling and golden.

• 9

  Serve each skin topped with a dollop of plain Greek yogurt and a sprinkle of fresh sliced green onion.