NUTRITION

SERVINGS

INGREDIENTS

0.5 medium Russet potatoes

0 tsp Extra virgin olive oil

4.5 oz Ground turkey

0.5 tsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Tomato sauce

0.25 cup Black beans

0.25 oz Sharp cheddar cheese

2 tbsp Plain Greek yogurt

1 tbsp Green onions

PREPARATION

• 1

  Preheat your oven to 400°F (200°C). Scrub the potatoes clean and pierce them several times with a fork.

• 2

  Bake the potatoes directly on the oven rack for 45-50 minutes until the skin is crisp and the inside is tender.

• 3

  Remove the potatoes and let them cool slightly. Slice them in half lengthwise and scoop out the flesh, leaving about a quarter-inch layer of potato against the skin.

• 4

  Brush the inside and outside of the skins with olive oil and return them to the oven for 10 minutes, flipping halfway, until they are golden and crunchy.

• 5

  While the skins crisp, heat a non-stick skillet over medium heat. Add the ground turkey, chili powder, cumin, sea salt, and black pepper. Cook until browned.

• 6

  Stir in the tomato sauce and black beans, simmering for 3-5 minutes until the mixture has thickened.

• 7

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

• 8

  Place the filled skins back in the oven for 2-3 minutes until the cheese is melted and bubbly.

• 9

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