NUTRITION

SERVINGS

INGREDIENTS

0.5 large Russet potato

5.5 oz Ground turkey

0.25 cup Black beans

0.25 oz Sharp cheddar cheese

2 tbsp Nonfat Greek yogurt

0.25 tsp Olive oil

2 tbsp Tomato puree

0.25 cup Yellow onion

1 tsp Chili powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Green onions

PREPARATION

• 1

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

• 2

  While the potato bakes, heat a non-stick skillet over medium heat and sauté the diced yellow onion and ground turkey until the meat is fully browned and crumbly.

• 3

  Stir the tomato puree, black beans, chili powder, sea salt, and black pepper into the skillet, then reduce heat and simmer for 10 minutes to allow the flavors to meld.

• 4

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

• 5

  Brush the interior of the potato skins with olive oil and return them to the oven for 10 minutes until the edges are golden and crispy.

• 6

  Divide the turkey chili mixture evenly between the two potato skins and top with the shredded sharp cheddar cheese.

• 7

  Place the loaded skins under the broiler for 2-3 minutes until the cheese is melted and bubbly.

• 8

  Garnish each potato skin with a dollop of nonfat Greek yogurt and a sprinkle of fresh green onions before serving warm.