NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

5 oz Ground turkey

0.25 cup Black beans

0.25 cup Tomato sauce

0.25 oz Sharp cheddar cheese

2 tbsp Plain Greek yogurt

0.5 tsp Olive oil

0.25 tsp Chili powder

0.25 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Green onions

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Prick the Russet potato several times with a fork and bake for 45-50 minutes until the center is tender.

• 3

  Slice the potato in half lengthwise and scoop out the flesh, leaving a quarter-inch shell to maintain structure.

• 4

  Brush the inside and outside of the potato skins with olive oil and return to the oven for 10 minutes until the edges are crispy.

• 5

  While the skins are crisping, brown the ground turkey in a non-stick skillet over medium heat until fully cooked.

• 6

  Stir in the chili powder, cumin, garlic powder, sea salt, and black pepper to season the meat.

• 7

  Add the black beans and tomato sauce to the skillet, simmering for 5 minutes until the mixture has thickened into a hearty chili.

• 8

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

• 9

  Place the skins back in the oven for 2-3 minutes or until the cheese is melted and bubbly.

• 10

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