NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

6 oz ground turkey

0.25 cup yellow onion

0 tsp olive oil

1 tbsp chili powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup tomato puree

0 oz shredded sharp cheddar cheese

2 tbsp plain Greek yogurt

PREPARATION

• 1

  Preheat your oven to 400°F and pierce the Russet potato several times with a fork.

• 2

  Bake the potato directly on the oven rack for 45-50 minutes until the skin is crisp and the inside is tender.

• 3

  While the potato bakes, heat the olive oil in a medium skillet over medium heat and sauté the diced onion until translucent.

• 4

  Add the ground turkey to the skillet, breaking it up with a spatula, and season with chili powder, sea salt, and black pepper.

• 5

  Once the turkey is browned, stir in the tomato puree and simmer for 5 minutes until the chili has thickened.

• 6

  Remove the baked potato from the oven and slice it in half lengthwise. Scoop out most of the flesh, leaving about a quarter-inch layer attached to the skin.

• 7

  Place the potato skins on a parchment-lined baking sheet, fill them generously with the turkey chili, and sprinkle the shredded cheddar cheese over the top.

• 8

  Return the skins to the oven for 5-8 minutes until the cheese is bubbly and melted.

• 9

  Serve the potato skins hot with a dollop of plain Greek yogurt on top.