NUTRITION

SERVINGS

INGREDIENTS

0.5 medium Russet potato

6 oz Ground turkey

0.13 cup Black beans

0.25 cup Tomato sauce

0.25 oz Sharp cheddar cheese

2 tbsp Non-fat plain Greek yogurt

0.25 tsp Extra virgin olive oil

0.5 tsp Chili powder

0.25 tsp Cumin

0.25 tsp Garlic powder

0.13 tsp Sea salt

0.13 tsp Black pepper

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 and bake for 45-50 minutes until tender.

• 2

  Let the potato cool slightly before slicing it in half lengthwise and scooping out the center flesh, leaving about a quarter-inch shell.

• 3

  Brush the potato skins with olive oil and a pinch of sea salt, then place them back in the oven for 10 minutes until they are golden and crispy.

• 4

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

• 5

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

• 6

  Spoon the turkey chili mixture evenly into the prepared potato skins and top each with the shredded cheddar cheese.

• 7

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

• 8

  Serve the potato skins hot, topped with a dollop of Greek yogurt and a sprinkle of fresh green onions.