NUTRITION

SERVINGS

INGREDIENTS

0.33 medium Russet potato

5.5 oz Ground turkey

0 tsp Olive oil

0.25 cup Tomato puree

1 tbsp Chili powder

0.5 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 oz Sharp cheddar cheese

2 tbsp Non-fat Greek yogurt

1 tbsp Green onions

PREPARATION

• 1

  Preheat your oven to 400°F and thoroughly scrub the Russet potato.

• 2

  Pierce the potato several times with a fork and bake directly on the oven rack for 45 to 50 minutes until the center is tender.

• 3

  While the potato bakes, heat olive oil in a skillet over medium heat and brown the ground turkey until fully cooked.

• 4

  Stir in the tomato puree, chili powder, cumin, sea salt, and black pepper, then simmer the chili for 5 minutes.

• 5

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

• 6

  Fill each potato skin generously with the turkey chili mixture and top with shredded sharp cheddar cheese.

• 7

  Place the skins on a baking sheet and return to the oven for 5 to 7 minutes until the cheese is bubbly and the edges are crispy.

• 8

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