NUTRITION

SERVINGS

INGREDIENTS

0.5 medium Russet potato

7 oz 93% Ground turkey

0.5 tsp Avocado oil

0.25 cup Red bell pepper

2 tbsp Tomato paste

0.25 cup Water

0.5 tsp Chili powder

0.25 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 oz Sharp cheddar cheese

1 tbsp Nonfat Greek yogurt

1 tbsp Green onion

PREPARATION

• 1

  Preheat your oven to 400°F. Scrub the russet potato thoroughly and pierce the skin several times with a fork. Bake for 45-50 minutes until the center is tender.

• 2

  Once the potato is cool enough to handle, slice it in half lengthwise. Scoop out the center flesh, leaving about a quarter-inch of potato against the skin to create a sturdy boat.

• 3

  Brush the inside and outside of the potato skins with avocado oil and a light sprinkle of the sea salt. Place them back in the oven for 10 minutes until the edges are golden and crispy.

• 4

  While the skins crisp, brown the ground turkey and finely diced red bell pepper in a skillet over medium-high heat until the meat is fully cooked and no longer pink.

• 5

  Stir in the tomato paste, water, chili powder, cumin, garlic powder, the remaining sea salt, and black pepper. Simmer for 5 minutes until the chili is thick and the flavors are well combined.

• 6

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

• 7

  Return the loaded skins to the oven for 2-3 minutes, or until the cheese is bubbly and completely melted.

• 8

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