NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

4.5 oz Ground turkey

0.25 cup Black beans

0.75 oz Sharp cheddar cheese

0.25 cup Non-fat Greek yogurt

0 tsp Olive oil

0.25 cup Tomato puree

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 onion

PREPARATION

• 1

  Preheat your oven to 400°F. Scrub the Russet potato thoroughly and pierce the skin several times with a fork.

• 2

  Bake the potato directly on the oven rack for 45-50 minutes until the center is tender.

• 3

  While the potato bakes, brown the ground turkey in a non-stick skillet over medium heat until no pink remains.

• 4

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

• 5

  Remove the baked potato from the oven and slice it in half lengthwise. Scoop out the majority of the flesh, leaving a 1/4-inch thick shell.

• 6

  Lightly brush the potato skins with olive oil and return them to the oven for 5 minutes to crisp up the edges.

• 7

  Fill the crispy skins with the prepared turkey chili and sprinkle evenly with shredded sharp cheddar cheese.

• 8

  Return to the oven for 2-3 minutes until the cheese is bubbly and melted.

• 9

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