NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

6 oz Ground turkey (93% lean)

0.25 cup Tomato puree

0.25 oz Sharp cheddar cheese

0 tsp Extra virgin olive oil

2 tbsp Nonfat Greek yogurt

1 tbsp Green onions

1 tsp Chili powder

0.5 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and bake the Russet potato for 45-50 minutes until the center is tender when pierced with a fork.

• 2

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

• 3

  Stir the tomato puree, chili powder, cumin, garlic powder, sea salt, and black pepper into the skillet with the turkey.

• 4

  Reduce the heat to low and simmer the turkey chili for 5-7 minutes until the sauce has thickened and the flavors are well combined.

• 5

  Remove the baked potato from the oven and slice it in half lengthwise, then scoop out the flesh leaving about a quarter-inch thick shell.

• 6

  Brush the inside and outside of the potato skins with olive oil and return them to the oven at 425°F for 10 minutes to crisp up.

• 7

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

• 8

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

• 9

  Top the hot potato skins with a dollop of Greek yogurt and a sprinkle of sliced green onions before serving.