NUTRITION

SERVINGS

INGREDIENTS

0.5 large Russet potato

5.5 oz Ground turkey

0 tsp Extra virgin olive oil

1 tbsp Tomato paste

0.25 cup Water

1 tsp Chili powder

0.5 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 Nonfat plain Greek yogurt

1 tbsp Green onions

PREPARATION

• 1

  Preheat your oven to 400°F and scrub the potato clean, then pierce it several times with a fork.

• 2

  Bake the potato directly on the oven rack for 45 to 50 minutes until the center is tender when pierced.

• 3

  While the potato bakes, brown the ground turkey in a non-stick skillet over medium heat until no pink remains.

• 4

  Stir in the tomato paste, water, chili powder, cumin, garlic powder, sea salt, and black pepper, simmering until the sauce thickens.

• 5

  Slice the baked potato in half lengthwise and scoop out the flesh, leaving about a quarter-inch of potato attached to the skin.

• 6

  Brush the interior and exterior of the skins with olive oil and bake for an additional 5 to 8 minutes until crisp.

• 7

  Spoon the turkey chili mixture into the potato shells and top evenly with the shredded sharp cheddar cheese.

• 8

  Return the skins to the oven for 2 to 3 minutes until the cheese is melted and bubbling.

• 9

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