NUTRITION

SERVINGS

INGREDIENTS

0.5 medium Russet potato

5.5 oz Ground turkey

0.25 cup Black beans

1 tbsp Tomato paste

0.25 cup Yellow onion

0.5 tsp Chili powder

0.25 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 oz Shredded cheddar cheese

2 tbsp Plain Greek yogurt

1 tbsp Green onions

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Scrub the Russet potato thoroughly, pierce it several times with a fork, and bake for 45-50 minutes until the center is tender.

• 3

  While the potato is baking, place a non-stick skillet over medium heat and brown the ground turkey with the diced yellow onion.

• 4

  Once the turkey is cooked through, stir in the chili powder, cumin, garlic powder, sea salt, black pepper, tomato paste, and black beans.

• 5

  Simmer the chili mixture on low for 5-7 minutes to allow the flavors to meld, then set aside.

• 6

  Remove the potato from the oven and let it cool slightly; slice it in half lengthwise and scoop out the flesh, leaving about a 1/4-inch shell.

• 7

  Place the empty potato skins back on the baking sheet and bake for an additional 5-10 minutes until the edges are golden and crispy.

• 8

  Divide the turkey chili mixture evenly between the two potato shells and top with the shredded cheddar cheese.

• 9

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

• 10

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