NUTRITION

SERVINGS

INGREDIENTS

0.5 medium Russet potato

5 oz Ground turkey (93% lean)

0.5 tsp Olive oil

0.25 cup Yellow onion

1 tbsp Tomato paste

0.25 cup Water

0.5 tsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 oz Sharp cheddar cheese

0.25 cup Plain Greek yogurt

1 tbsp Green onion

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Scrub the Russet potato thoroughly, pierce it several times with a fork, and microwave for 5 to 7 minutes until the center is soft.

• 3

  While the potato cooks, heat a non-stick skillet over medium-high heat and add the ground turkey and diced yellow onion.

• 4

  Cook the turkey, breaking it up with a spatula, until browned and the onion is translucent.

• 5

  Stir in the tomato paste, water, chili powder, cumin, garlic powder, sea salt, and black pepper; simmer for 3 minutes until the sauce thickens into a hearty chili.

• 6

  Carefully slice the hot potato in half lengthwise and scoop out the flesh, leaving a sturdy 1/4-inch thick shell.

• 7

  Brush the inside and outside of the potato skins with olive oil and place them cut-side up on the baking sheet.

• 8

  Bake the skins for 10 minutes until the edges are golden and crisp.

• 9

  Divide the turkey chili evenly between the two potato shells and top each with the shredded sharp cheddar cheese.

• 10

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

• 11

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