NUTRITION

SERVINGS

INGREDIENTS

0.75 medium Russet potatoes

5 oz Ground beef (93% lean)

0.25 cup Black beans

0.25 cup Tomato puree

0.25 oz Sharp cheddar cheese

2 tbsp Nonfat Greek yogurt

1 tsp Chili powder

0.5 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Green onions

0 tsp Olive oil

PREPARATION

• 1

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

• 2

  Microwave the potatoes for 5 to 7 minutes until tender, then slice them in half lengthwise.

• 3

  Scoop out most of the potato flesh using a spoon, leaving about a quarter-inch shell.

• 4

  Brush the potato skins with olive oil and bake for 10 minutes until the edges are crispy.

• 5

  While skins bake, brown the ground beef in a skillet over medium heat until fully cooked.

• 6

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

• 7

  Simmer the chili mixture for 5 minutes until the sauce has thickened and flavors meld.

• 8

  Spoon the beef chili into the prepared potato skins and sprinkle with shredded cheddar cheese.

• 9

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

• 10

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