NUTRITION

SERVINGS

INGREDIENTS

0.5 large Russet potato

6 oz ground turkey

0.25 cup tomato puree

0.25 oz sharp cheddar cheese

1 tbsp plain Greek yogurt

0.5 tsp olive oil

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp green onions

PREPARATION

• 1

  Preheat your oven to 400°F (200°C). Scrub the Russet potato clean and prick it several times with a fork.

• 2

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

• 3

  While the potato bakes, heat a non-stick skillet over medium-high heat. Add the ground turkey and cook until browned, breaking it into small crumbles.

• 4

  Stir in the tomato puree, chili powder, ground cumin, garlic powder, sea salt, and black pepper. Simmer for 5 minutes until the sauce has thickened, then set aside.

• 5

  Once the potato is done, remove it from the oven and let it cool slightly. Slice it in half lengthwise.

• 6

  Scoop out most of the potato flesh, leaving about a 1/4-inch thick shell. Save the extra potato for another use.

• 7

  Brush the inside and outside of the potato skins with olive oil. Place them cut-side down on a baking sheet and bake for 5-7 minutes to crisp up.

• 8

  Flip the skins over and fill each half with the prepared turkey chili. Sprinkle the shredded sharp cheddar cheese evenly over the top.

• 9

  Return to the oven for 2-3 minutes or until the cheese is completely melted and bubbling.

• 10

  Remove from the oven and top each skin with a dollop of plain Greek yogurt and a sprinkle of sliced green onions before serving.