NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

5 oz Ground turkey

0.25 oz Sharp cheddar cheese

0.25 cup Plain Greek yogurt

0.25 cup Tomato sauce

1 tsp Chili powder

0.5 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0 tsp Olive oil

1 tbsp Green onions

PREPARATION

• 1

  Preheat your oven to 400°F and scrub the Russet potato clean.

• 2

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

• 3

  While the potato bakes, brown the ground turkey in a non-stick skillet over medium heat until no pink remains.

• 4

  Stir in the tomato sauce, chili powder, cumin, garlic powder, sea salt, and black pepper, then simmer the turkey mixture for 5 minutes.

• 5

  Remove the baked potato from the oven and slice it in half lengthwise once it is cool enough to handle.

• 6

  Scoop out most of the potato flesh, leaving about a quarter-inch layer attached to the skin.

• 7

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

• 8

  Bake the skins for an additional 8 to 10 minutes until the edges are golden and crispy.

• 9

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

• 10

  Return the skins to the oven for 2 to 3 minutes until the cheese is fully melted and bubbling.

• 11

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