NUTRITION

SERVINGS

INGREDIENTS

0.5 medium Russet potato

5.5 oz Ground turkey

0.5 tsp Avocado oil

1 tbsp Tomato paste

0.25 tsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

2 tbsp Black beans

0.25 oz Sharp cheddar cheese

2 tbsp Plain nonfat Greek yogurt

1 tbsp Green onions

PREPARATION

• 1

  Preheat your oven to 400°F. Scrub the Russet potato thoroughly and pierce the skin several times with a fork.

• 2

  Place the potato directly on the oven rack and bake for 45-50 minutes, or until the center is tender when pierced with a knife.

• 3

  While the potato is baking, heat the avocado oil in a medium skillet over medium-high heat. Add the ground turkey and cook, breaking it into small crumbles, until fully browned.

• 4

  Stir the tomato paste, chili powder, cumin, garlic powder, and sea salt into the turkey. Add the black beans and a splash of water, then simmer for 5 minutes until the mixture is thick and fragrant.

• 5

  Remove the potato from the oven and let it cool slightly. Slice it in half lengthwise and scoop out most of the flesh, leaving about a quarter-inch thick shell.

• 6

  Spoon the turkey chili mixture evenly into the two potato shells, pressing down slightly to pack the filling.

• 7

  Top each filled skin with the shredded sharp cheddar cheese and return them to the oven for 3-5 minutes, or until the cheese is melted and bubbly.

• 8

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