NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

5.5 oz Ground turkey

0.25 cup Tomato puree

0.33 oz Sharp cheddar cheese

2 tbsp Plain Greek yogurt

1 tsp Chili powder

0.5 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Green onions

0 tsp Olive oil

PREPARATION

• 1

  Preheat your oven to 400°F and scrub the potato thoroughly to remove any dirt.

• 2

  Prick the potato several times with a fork and bake for 45 minutes or until the center is tender.

• 3

  While the potato bakes, brown the ground turkey in a skillet with olive oil over medium-high heat until fully cooked.

• 4

  Stir in the tomato puree, chili powder, cumin, garlic powder, sea salt, and black pepper, then simmer for 5 minutes.

• 5

  Once the potato is cool enough to handle, slice it in half lengthwise and scoop out the flesh, leaving a thin shell.

• 6

  Place the potato skins back on the baking sheet and bake for 5 minutes to ensure the edges are crisp.

• 7

  Divide the turkey chili mixture evenly into the potato shells and top each with the shredded cheddar cheese.

• 8

  Bake for an additional 3 to 5 minutes until the cheese is melted and bubbly.

• 9

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