NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

4 oz Ground turkey 93% lean

0.25 cup Black beans

2 tbsp Tomato paste

0.5 oz Sharp cheddar cheese

0.25 cup Plain nonfat Greek yogurt

1 tsp Olive oil

0.25 tsp Chili powder

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Green onions

PREPARATION

• 1

  Preheat your oven to 400°F (200°C). Scrub the potato thoroughly, prick it several times with a fork, and bake for 45-50 minutes until the center is tender.

• 2

  While the potato bakes, heat 1 teaspoon of olive oil in a skillet over medium heat. Add the ground turkey and cook until browned, breaking it into small crumbles.

• 3

  Stir the tomato paste, black beans, chili powder, garlic powder, sea salt, and black pepper into the turkey. Simmer for 5 minutes until the sauce has thickened and coated the turkey.

• 4

  Once the potato is cool enough to handle, slice it in half lengthwise. Scoop out the flesh, leaving about a 1/4-inch thick shell of potato against the skin.

• 5

  Brush the inside and outside of the potato skins with the remaining 0.5 teaspoon of olive oil. Place them cut-side down on a baking sheet and bake for 5-7 minutes until the edges are crispy.

• 6

  Flip the skins over and fill each cavity generously with the turkey chili mixture. Sprinkle the shredded cheddar cheese evenly over the top.

• 7

  Return the loaded skins to the oven for 2-3 minutes, or until the cheese is melted and bubbly.

• 8

  Remove from the oven and top each skin with a dollop of Greek yogurt and a sprinkle of sliced green onions before serving.