NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

6 oz Ground turkey

2 tbsp Diced yellow onion

2 tbsp Tomato puree

0.5 tsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 oz Shredded sharp cheddar cheese

0.25 cup Plain nonfat Greek yogurt

1 tbsp Chopped fresh chives

PREPARATION

• 1

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

• 2

  Scrub the Russet potato thoroughly, prick it several times with a fork, and bake for 45 to 50 minutes until the center is tender.

• 3

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

• 4

  Stir the tomato puree, chili powder, cumin, sea salt, and black pepper into the turkey mixture and simmer for 5 minutes to meld the flavors.

• 5

  Once the potato is cool enough to handle, slice it in half lengthwise and scoop out the flesh, leaving a sturdy 1/4-inch shell.

• 6

  Fill each potato skin shell generously with the turkey chili mixture and sprinkle the shredded sharp cheddar cheese evenly over the top.

• 7

  Place the filled skins back into the oven for 5 to 7 minutes until the cheese is bubbly and the edges of the potato are crisp.

• 8

  Serve immediately topped with a dollop of Greek yogurt and a sprinkle of fresh chives.