NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

5 oz Ground turkey 93% lean

2 tbsp Tomato puree

0.5 oz Sharp cheddar cheese

2 tbsp Plain Greek yogurt

1 tbsp Green onion

1 tsp Chili powder

0.5 tsp Cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Avocado oil

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Scrub the Russet potato thoroughly, pierce it several times with a fork, and bake for 45 to 50 minutes until the center is tender.

• 3

  While the potato bakes, heat avocado oil in a skillet over medium heat and brown the ground turkey until fully cooked.

• 4

  Stir the tomato puree, chili powder, cumin, sea salt, and black pepper into the turkey and simmer for 5 minutes until the flavors meld and the liquid reduces.

• 5

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

• 6

  Fill each potato shell generously with the turkey chili mixture and sprinkle the shredded cheddar cheese over the top.

• 7

  Place the skins back in the oven for 5 to 8 minutes until the cheese is melted and bubbly and the edges of the potato are golden.

• 8

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