NUTRITION

SERVINGS

INGREDIENTS

0.5 medium Russet potatoes

6 oz Ground turkey

0.13 cup Tomato puree

0.25 oz Sharp cheddar cheese

2 tbsp Non-fat Greek yogurt

0 tsp Olive oil

0.25 tsp Chili powder

0.25 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 stalk Green onion

PREPARATION

• 1

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

• 2

  Place the potatoes directly on the oven rack and bake for 45-50 minutes until the skin is slightly wrinkled and the inside is tender.

• 3

  While potatoes bake, 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, cumin, garlic powder, sea salt, and black pepper. Simmer on low for 5 minutes until the sauce thickens and coats the turkey.

• 5

  Once potatoes are done, remove from oven and let cool slightly. Slice each potato in half lengthwise.

• 6

  Scoop out the centers, leaving about a 1/4-inch thick shell of potato (save the insides 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 the skin.

• 8

  Flip the skins over, fill each with the turkey chili mixture, and sprinkle with shredded cheddar cheese.

• 9

  Return to the oven for 3-5 minutes, or until the cheese is melted and bubbly.

• 10

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