NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potatoes

4 oz ground turkey (93% lean)

0.25 cup black beans

0.25 cup tomato puree

0.25 oz shredded cheddar cheese

0.25 cup non-fat Greek yogurt

1 tsp chili powder

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp chopped green onions

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Scrub the Russet potatoes clean and pierce them several times with a fork. Bake directly on the oven rack for 45-50 minutes until the centers are tender.

• 3

  While the potatoes are baking, place a non-stick skillet over medium heat and brown the ground turkey until fully cooked.

• 4

  Stir the black beans, tomato puree, chili powder, cumin, sea salt, and black pepper into the turkey. Simmer for 5 minutes to allow the flavors to meld, then remove from heat.

• 5

  Once the potatoes are cool enough to handle, slice them in half lengthwise. Scoop out most of the flesh, leaving about a 1/4-inch thick shell.

• 6

  Place the potato skins on a parchment-lined baking sheet and fill each shell generously with the turkey chili mixture.

• 7

  Sprinkle the shredded cheddar cheese over the top of each potato skin and return to the oven for 5-10 minutes until the cheese is melted and bubbly.

• 8

  Serve warm with a dollop of non-fat Greek yogurt and a sprinkle of fresh green onions.