NUTRITION

SERVINGS

INGREDIENTS

0.5 medium Russet potato

5 oz Ground turkey

0.25 cup Black beans

0.25 cup Tomato sauce

0.25 oz Sharp cheddar cheese

0.25 cup Plain non-fat Greek yogurt

1 tbsp Green 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 tsp Olive oil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Scrub the Russet potato thoroughly and pierce the skin several times with a fork.

• 3

  Place the potato directly on the oven rack and bake for 45-50 minutes until the center is soft.

• 4

  While the potato is baking, heat a non-stick skillet over medium heat and add the ground turkey.

• 5

  Cook the turkey until browned, breaking it into small crumbles as it cooks.

• 6

  Stir in the black beans, tomato sauce, chili powder, cumin, garlic powder, sea salt, and black pepper.

• 7

  Reduce heat to low and simmer the chili for 10 minutes until the sauce has thickened.

• 8

  Remove the baked potato from the oven and slice it in half lengthwise.

• 9

  Scoop out the potato flesh, leaving about a 1/4-inch shell to create the skins.

• 10

  Brush the inside of the potato skins with olive oil and place them cut-side up on a baking sheet.

• 11

  Bake the skins for 7-10 minutes until the edges are golden and crispy.

• 12

  Fill each crispy skin with the turkey chili mixture and top with the shredded sharp cheddar cheese.

• 13

  Return to the oven for 3 minutes or until the cheese is melted and bubbly.

• 14

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