NUTRITION

SERVINGS

INGREDIENTS

0.5 medium Russet potato

0.25 tsp Olive oil

7 oz Ground turkey

0.25 cup Tomato sauce

1 tbsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 oz Sharp cheddar cheese

1 tbsp Greek yogurt

1 tbsp Green onions

PREPARATION

• 1

  Preheat your oven to 400°F (200°C). Scrub the Russet potato thoroughly and pat dry.

• 2

  Pierce the potato several times with a fork, rub the skin with olive oil and a pinch of sea salt, and bake for 45-50 minutes until 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 sauce, chili powder, cumin, garlic powder, salt, and pepper. Simmer for 5 minutes until the sauce has thickened and the flavors are well combined.

• 5

  Once the potato is cool enough to handle, slice it in half lengthwise. Scoop out most of the flesh, leaving about a quarter-inch thick shell.

• 6

  Place the potato shells on a baking sheet, skin-side up, and broil for 2 minutes. Flip them over and fill each shell generously with the turkey chili mixture.

• 7

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

• 8

  Garnish with a dollop of Greek yogurt and sliced green onions before serving.