NUTRITION

SERVINGS

INGREDIENTS

0.5 medium Russet potato

4.5 oz ground turkey

0.25 cup black beans

0.5 oz sharp cheddar cheese

2 tbsp nonfat Greek yogurt

0.25 cup tomato puree

0 tsp extra virgin olive oil

1 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 onion

PREPARATION

• 1

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

• 2

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

• 3

  While the potato bakes, brown the ground turkey in a non-stick skillet over medium heat until no longer pink.

• 4

  Stir in the black beans, tomato puree, chili powder, cumin, garlic powder, and half of the sea salt and black pepper.

• 5

  Simmer the chili mixture for 5 to 7 minutes until the liquid has thickened, then set aside.

• 6

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

• 7

  Brush the inside and outside of the potato skins with olive oil and season with the remaining salt and pepper.

• 8

  Place the skins cut-side down on the baking sheet and roast for 5 minutes, then flip and roast for another 5 minutes until crispy.

• 9

  Fill each crispy skin with the turkey chili mixture and sprinkle the shredded cheddar cheese evenly over the top.

• 10

  Return to the oven for 2 to 3 minutes until the cheese is melted and bubbly.

• 11

  Garnish with a dollop of Greek yogurt and freshly sliced green onions before serving.