NUTRITION

SERVINGS

INGREDIENTS

0.5 medium Russet potatoes

3 oz Ground turkey 93% lean

0.25 cup Black beans

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

0.25 oz Cheddar cheese

2 tbsp Non-fat Greek yogurt

1 tbsp Green onions

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Scrub the potatoes clean, prick them several times with a fork, and bake for 45-50 minutes until tender.

• 3

  Once cool enough to handle, slice the potatoes in half lengthwise and scoop out the flesh, leaving about a quarter-inch of potato attached to the skin.

• 4

  Place the skins back on the baking sheet, mist lightly with avocado oil spray, and bake for another 10-12 minutes until the edges are golden and crispy.

• 5

  While the skins crisp up, brown the ground turkey in a non-stick skillet over medium heat until no longer pink.

• 6

  Add the black beans, tomato paste, water, chili powder, cumin, garlic powder, salt, and pepper to the skillet.

• 7

  Simmer the chili mixture for 5 minutes until the sauce has thickened and coated the turkey.

• 8

  Divide the chili mixture evenly among the three potato skin halves and sprinkle with the shredded cheddar cheese.

• 9

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

• 10

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