NUTRITION

SERVINGS

INGREDIENTS

0.75 medium Russet potatoes

5 oz 93% lean ground turkey

0.25 cup black beans

0.25 oz sharp cheddar cheese

2 tbsp non-fat Greek yogurt

0 tsp extra virgin olive oil

2 tbsp no-sugar-added tomato sauce

0.25 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 sliced green onions

PREPARATION

• 1

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

• 2

  Scrub the Russet potatoes thoroughly, pierce them several times with a fork, and bake for 45 to 50 minutes until the flesh is tender.

• 3

  While the potatoes are baking, heat a non-stick skillet over medium heat and add the ground turkey, breaking it into small crumbles as it browns.

• 4

  Stir in the tomato sauce, rinsed black beans, chili powder, cumin, garlic powder, sea salt, and black pepper, then simmer on low for 5 minutes.

• 5

  Once the potatoes are cool enough to handle, slice them in half lengthwise and scoop out the centers, leaving about a quarter-inch of potato flesh attached to the skin.

• 6

  Brush the inside and outside of the potato shells with extra virgin olive oil and place them cut-side down on the baking sheet.

• 7

  Roast the skins for 5 to 7 minutes, then flip them over and roast for another 5 minutes until the edges are golden and crispy.

• 8

  Divide the turkey chili mixture evenly among the potato skins and top each with shredded sharp cheddar cheese.

• 9

  Return the skins to the oven for 3 to 5 minutes until the cheese is completely melted and bubbly.

• 10

  Serve the potato skins hot, topped with a dollop of cool Greek yogurt and a sprinkle of fresh green onions.