NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

6 oz ground turkey

0.25 cup black beans

2 tbsp tomato sauce

0 oz sharp cheddar cheese

2 tbsp plain Greek yogurt

0.25 tsp chili powder

0.25 tsp cumin

0.13 tsp garlic powder

0.13 tsp sea salt

0.13 tsp black pepper

0 tsp olive oil

1 tbsp green onions

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Scrub the Russet potato thoroughly and pierce several times with a fork.

• 3

  Microwave the potato for 5 to 7 minutes until tender, or bake in the oven for 45 minutes.

• 4

  Once cooled slightly, slice the potato in half lengthwise and scoop out the flesh, leaving about a quarter-inch of potato attached to the skin.

• 5

  Brush the inside and outside of the potato skins with olive oil and sprinkle with a pinch of sea salt.

• 6

  Place the skins cut-side down on a baking sheet and roast for 10 minutes until the edges are golden and crisp.

• 7

  While the skins bake, brown the ground turkey in a non-stick skillet over medium heat until fully cooked.

• 8

  Stir in the black beans, tomato sauce, chili powder, cumin, garlic powder, and black pepper, simmering for 3 minutes.

• 9

  Flip the potato skins over and fill each cavity generously with the turkey chili mixture.

• 10

  Top with the shredded sharp cheddar cheese and return to the oven for 3 to 5 minutes until the cheese is melted and bubbly.

• 11

  Serve immediately with a dollop of Greek yogurt and a sprinkle of sliced green onions.