NUTRITION

SERVINGS

INGREDIENTS

0.5 medium Russet potato

5 oz Ground turkey (93% lean)

0.25 cup Black beans

0.25 cup Tomato puree

0.5 oz Sharp cheddar cheese

2 tbsp Plain Greek yogurt

0 tsp Olive oil

0.5 tsp Chili powder

0.25 tsp Cumin

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. Scrub the Russet potato thoroughly, pierce it several times with a fork, and bake for 45-50 minutes until tender.

• 2

  While the potato bakes, heat the olive oil in a medium skillet over medium-high heat.

• 3

  Add the ground turkey to the skillet, breaking it apart with a spatula until browned and cooked through.

• 4

  Stir in the tomato puree, black beans, chili powder, cumin, garlic powder, sea salt, and black pepper. Lower the heat and simmer for 5-7 minutes until the chili has thickened.

• 5

  Once the potato is cool enough to handle, slice it in half lengthwise. Scoop out the majority of the flesh, leaving about a 1/4-inch shell (reserve the flesh for another use).

• 6

  Place the potato shells back on the baking sheet and bake for an additional 5 minutes to allow the skins to become extra crispy.

• 7

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

• 8

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

• 9

  Garnish with a dollop of plain Greek yogurt and a sprinkle of sliced green onions before serving.