NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

6 oz ground turkey

0.25 cup tomato puree

2 tbsp black beans

0 oz sharp cheddar cheese

2 tbsp non-fat Greek yogurt

1 tbsp green onions

0.25 tsp chili powder

0.25 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0 tsp avocado oil

PREPARATION

• 1

  Preheat your oven to 400°F and scrub the potato clean, then pierce it several times with a fork.

• 2

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

• 3

  While the potato bakes, brown the ground turkey in a non-stick skillet over medium heat until fully cooked through.

• 4

  Add the tomato puree, black beans, chili powder, cumin, garlic powder, sea salt, and black pepper to the skillet.

• 5

  Simmer the turkey chili mixture for 5 to 8 minutes on low heat until the sauce has thickened significantly.

• 6

  Remove the potato from the oven, slice it in half lengthwise, and scoop out the center flesh, leaving a 1/4-inch shell.

• 7

  Brush the inside and outside of the potato skins with avocado oil and bake for 5 minutes per side until golden and crisp.

• 8

  Spoon the turkey chili into the crispy skins, top with shredded cheddar cheese, and return to the oven for 2 to 3 minutes to melt.

• 9

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