NUTRITION

SERVINGS

INGREDIENTS

0.5 medium Russet potatoes

4 oz Ground turkey

0.25 cup Yellow onion

1 tsp Chili powder

0.5 tsp Ground cumin

0.25 tsp Garlic powder

0.25 cup Tomato sauce

0.25 oz Sharp cheddar cheese

0.13 cup Plain Greek yogurt

1 tbsp Green onions

0.25 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Scrub the potatoes clean, rub them with olive oil and sea salt, and bake for 45-50 minutes until the centers are tender.

• 3

  While the potatoes bake, brown the ground turkey and diced yellow onion in a skillet over medium-high heat until the meat is fully cooked.

• 4

  Stir in the chili powder, ground cumin, garlic powder, black pepper, and tomato sauce, then simmer on low for 5 minutes to meld the flavors.

• 5

  Once the potatoes are cool enough to handle, slice them in half lengthwise and scoop out the flesh, leaving a 1/4-inch thick shell.

• 6

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

• 7

  Place the loaded skins back in the oven for 5-8 minutes until the cheese is bubbly and the edges of the potatoes are crisp.

• 8

  Top each skin with a dollop of plain Greek yogurt and a sprinkle of fresh green onions before serving.