NUTRITION

SERVINGS

INGREDIENTS

0.5 medium russet potato

6.5 oz ground turkey

0.5 tsp olive oil

0.25 cup tomato sauce

0.5 tsp chili powder

0.25 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 oz sharp cheddar cheese

2 tbsp nonfat plain Greek yogurt

1 tbsp green onions

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and scrub the russet potato clean.

• 2

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

• 3

  While the potato bakes, heat a non-stick skillet over medium heat and add the ground turkey, breaking it apart with a spatula.

• 4

  Season the turkey with chili powder, cumin, garlic powder, sea salt, and black pepper, cooking until browned and cooked through.

• 5

  Stir the tomato sauce into the turkey mixture and simmer on low for 5 minutes until the sauce thickens; set aside.

• 6

  Once the potato is cool enough to handle, slice it in half lengthwise and then into quarters.

• 7

  Scoop out most of the flesh, leaving about a quarter-inch layer attached to the skin to maintain structure.

• 8

  Brush the inside and outside of the skins with olive oil and place them skin-side up on a baking sheet.

• 9

  Broil the skins for 2-3 minutes per side until they become golden and crispy.

• 10

  Flip the skins so the hollow side is up and fill each one generously with the turkey chili mixture.

• 11

  Sprinkle the shredded sharp cheddar cheese over the chili and return to the broiler for 1-2 minutes until the cheese is bubbly.

• 12

  Serve the potato skins topped with a dollop of Greek yogurt and a sprinkle of fresh green onions.