NUTRITION

SERVINGS

INGREDIENTS

1 small Russet potato

6.5 oz Ground turkey (93% lean)

0.25 cup Tomato puree

0.25 oz Sharp cheddar cheese

0.5 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Chili powder

0.25 tsp Cumin

0.25 tsp Garlic powder

1 tbsp Green onions

1 tbsp Plain Greek yogurt

PREPARATION

• 1

  Preheat your oven to 400°F and scrub the potato clean, then bake for 45 minutes until the center is tender when pierced with a fork.

• 2

  While the potato bakes, brown the ground turkey in a non-stick skillet over medium heat until no pink remains, breaking it into small crumbles.

• 3

  Stir the tomato puree, chili powder, cumin, and garlic powder into the turkey and simmer for 5 minutes until the flavors meld and the sauce thickens.

• 4

  Slice the baked potato in half lengthwise and scoop out the flesh, leaving about a quarter-inch thick shell to maintain structure.

• 5

  Brush the inside and outside of the potato skins with olive oil, season with sea salt and black pepper, and bake for another 10 minutes until the edges are crisp.

• 6

  Spoon the turkey chili mixture into the potato shells and sprinkle evenly with the shredded sharp cheddar cheese.

• 7

  Broil the loaded skins for 1-2 minutes until the cheese is bubbly and melted, then garnish with a dollop of Greek yogurt and fresh green onions.