NUTRITION

SERVINGS

INGREDIENTS

0.75 medium Russet potato

5 oz Ground turkey

0.25 cup Yellow onion

0.25 cup Bell pepper

1 tbsp Tomato paste

0.25 tsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 oz Sharp cheddar cheese

2 tbsp Plain Greek yogurt

1 tsp Green onions

PREPARATION

• 1

  Preheat your oven to 400°F and scrub the potato clean.

• 2

  Pierce the potato several times with a fork and bake for 45-50 minutes until tender.

• 3

  While the potato bakes, brown the ground turkey in a non-stick skillet over medium-high heat.

• 4

  Add the diced onion and bell pepper to the skillet, sautéing until the vegetables are soft.

• 5

  Stir in the tomato paste, chili powder, cumin, garlic powder, sea salt, and black pepper, adding a splash of water if needed to create a thick chili consistency.

• 6

  Once the potato is cooked, slice it in half lengthwise and scoop out most of the flesh, leaving a thin layer against the skin.

• 7

  Place the skins back in the oven for 5-10 minutes to crisp up.

• 8

  Fill the crispy skins with the turkey chili mixture and sprinkle with shredded cheddar cheese.

• 9

  Return to the oven for 2-3 minutes until the cheese is melted and bubbly.

• 10

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