NUTRITION

SERVINGS

INGREDIENTS

0.75 large Russet potato

4.5 oz ground turkey

0.25 tsp olive oil

0.13 tsp sea salt

0.13 tsp black pepper

2 tbsp tomato puree

2 tbsp black beans

0.25 tsp chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 oz sharp cheddar cheese

2 tbsp plain nonfat Greek yogurt

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 tender.

• 3

  While the potato bakes, heat a non-stick skillet over medium-high heat and add the ground turkey, breaking it apart with a spatula until browned.

• 4

  Stir in the tomato puree, black beans, chili powder, cumin, garlic powder, onion powder, sea salt, and black pepper; simmer for 5 minutes then set aside.

• 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 (save the flesh for another use).

• 6

  Brush the inside and outside of the potato shells with olive oil and place them cut-side down on a baking sheet; bake for 10 minutes to crisp the skins.

• 7

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

• 8

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

• 9

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