NUTRITION

SERVINGS

INGREDIENTS

0.5 medium Russet potato

5 oz ground turkey

2 tbsp black beans

2 tbsp tomato puree

0.25 oz sharp cheddar cheese

2 tbsp non-fat Greek yogurt

1 tbsp red onion

1 clove garlic

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp olive oil

1 tbsp fresh chives

PREPARATION

• 1

  Preheat your oven to 400°F. Scrub the potato, pierce it several times with a fork, and bake for 45-50 minutes until the center is tender.

• 2

  While the potato is baking, heat a non-stick skillet over medium heat. Add the ground turkey, diced red onion, and minced garlic, cooking until the turkey is fully browned.

• 3

  Stir in the black beans, tomato puree, chili powder, cumin, sea salt, and black pepper. Simmer the mixture for 5-7 minutes until thickened, then set aside.

• 4

  Once the potato is cool enough to handle, slice it in half lengthwise. Scoop out the flesh, leaving about a quarter-inch shell to maintain structure.

• 5

  Brush the inside and outside of the potato skins with olive oil and place them cut-side up on a baking sheet. Bake for 5-8 minutes until the edges are golden and crispy.

• 6

  Spoon the turkey chili mixture evenly into the potato skins and top with the shredded sharp cheddar cheese.

• 7

  Return the skins to the oven for 3-5 minutes, or until the cheese is completely melted and bubbly.

• 8

  Garnish with a dollop of non-fat Greek yogurt and a sprinkle of fresh chives before serving hot.