NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

6 oz Ground turkey

0.25 cup Tomato puree

1 tsp Chili powder

0.5 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 oz Sharp cheddar cheese

1 tbsp Green onions

PREPARATION

• 1

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

• 2

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

• 3

  While the potato is baking, place a non-stick skillet over medium heat and add the ground turkey, breaking it apart with a spatula.

• 4

  Cook the turkey until browned, then stir in the chili powder, ground cumin, garlic powder, sea salt, and black pepper.

• 5

  Pour in the tomato puree and simmer the mixture for 5 to 7 minutes until the liquid has reduced and the chili is thick.

• 6

  Once the potato is cooked and slightly cooled, slice it in half lengthwise and scoop out the flesh, leaving about a quarter-inch of potato against the skin.

• 7

  Place the potato skins back on the baking sheet and bake for an additional 5 minutes to ensure the edges are crisp.

• 8

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

• 9

  Switch the oven to broil and place the potato skins on the top rack for 2 to 3 minutes until the cheese is melted and bubbling.

• 10

  Remove from the oven and garnish with freshly sliced green onions before serving warm.