NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

5 oz Ground turkey 93% lean

0.25 cup Diced yellow onion

0.25 cup Canned kidney beans

0.25 cup Tomato puree

1 tsp Chili powder

0.5 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 oz Shredded sharp cheddar cheese

0 tsp Extra virgin olive oil

PREPARATION

• 1

  Preheat oven to 400°F and prick the potato with a fork.

• 2

  Bake the potato for 45-50 minutes until tender, then slice in half lengthwise and scoop out most of the flesh, leaving a 1/4-inch shell.

• 3

  Brush the skins with olive oil and bake for another 5-10 minutes until the edges are crisp.

• 4

  While the potato bakes, brown the ground turkey and onion in a non-stick skillet over medium heat until cooked through.

• 5

  Stir in kidney beans, tomato puree, chili powder, cumin, salt, and pepper; simmer for 5 minutes until thickened.

• 6

  Spoon the turkey chili mixture into the potato skins and top with shredded cheddar cheese.

• 7

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