NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

6 oz ground turkey

2 tbsp yellow onion

1 tsp chili powder

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp tomato paste

2 tbsp water

0.5 oz sharp cheddar cheese

2 tbsp plain Greek yogurt

1 tbsp green onions

PREPARATION

• 1

  Preheat your oven to 400°F and bake the Russet potato for 45 to 50 minutes until the skin is crisp and the inside is tender.

• 2

  While the potato bakes, place the ground turkey and finely diced yellow onion in a non-stick skillet over medium heat.

• 3

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

• 4

  Simmer the chili mixture for 5 minutes until the liquid has reduced and the sauce is thick and glossy.

• 5

  Slice the baked potato in half lengthwise and carefully scoop out the flesh, leaving about a quarter-inch thick shell.

• 6

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

• 7

  Place the loaded skins back in the oven for 5 minutes, or until the cheese is bubbly and the edges of the potato are extra crispy.

• 8

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