NUTRITION

SERVINGS

INGREDIENTS

0.5 medium Russet potato

5 oz Ground turkey

2 tbsp Black beans

2 tbsp Tomato sauce

0.25 oz Sharp cheddar cheese

0.25 cup Nonfat Greek yogurt

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 tsp Olive oil

1 tbsp Green onions

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Scrub the Russet potato thoroughly, pierce it several times with a fork, and rub the skin with olive oil and a pinch of sea salt.

• 3

  Place the potato on the baking sheet and bake for 45 to 50 minutes, or until the center is tender when pierced with a knife.

• 4

  While the potato bakes, place a skillet over medium heat and add the ground turkey, cooking until browned and crumbled.

• 5

  Stir the black beans, tomato sauce, chili powder, cumin, garlic powder, salt, and pepper into the turkey and simmer for 5 minutes to allow the flavors to meld.

• 6

  Once the potato is done, let it cool slightly, then slice it in half lengthwise and scoop out the flesh, leaving a 1/4-inch thick shell.

• 7

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

• 8

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

• 9

  Serve immediately topped with a dollop of nonfat Greek yogurt and a sprinkle of fresh green onions.