NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

5.5 oz 93% lean ground turkey

0.25 cup Canned black beans

0.25 cup Tomato puree

0.5 oz Sharp cheddar cheese

2 tbsp Nonfat Greek yogurt

0 tsp Extra virgin olive oil

0.5 tsp Chili powder

0.25 tsp Ground 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

  Scrub the Russet potato thoroughly and prick it several times with a fork to allow steam to escape.

• 3

  Bake the potato directly on the oven rack for 45-50 minutes until the skin is crisp and the inside is tender.

• 4

  While the potato bakes, heat the olive oil in a skillet over medium heat and add the ground turkey, breaking it apart until fully browned.

• 5

  Stir in the black beans, tomato puree, chili powder, cumin, garlic powder, sea salt, and black pepper, then simmer for 10 minutes until the chili has thickened.

• 6

  Remove the potato from the oven and let it cool slightly before slicing it in half lengthwise.

• 7

  Scoop out the potato flesh, leaving about a 1/4-inch thick shell to maintain the structure of the skin.

• 8

  Place the skins back on a baking sheet and bake for another 5-10 minutes until the edges are golden and extra crunchy.

• 9

  Divide the turkey chili evenly between the two potato halves and top each with the shredded cheddar cheese.

• 10

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

• 11

  Finish each potato skin with a dollop of Greek yogurt and a sprinkle of fresh green onions before serving.