NUTRITION

SERVINGS

INGREDIENTS

0.5 large Russet potato

6 oz Ground turkey (93% lean)

0.25 oz Sharp cheddar cheese

2 tbsp Non-fat Greek yogurt

0 tsp Extra virgin olive oil

0.25 cup Yellow onion

1 clove Garlic

2 tbsp Tomato puree

0.5 tsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Green onions

PREPARATION

• 1

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

• 2

  Scrub the potato thoroughly, prick several times with a fork, and bake for 45-50 minutes until the center is tender.

• 3

  While the potato bakes, heat the olive oil in a non-stick skillet over medium heat and sauté the diced onion and minced garlic until translucent.

• 4

  Add the ground turkey to the skillet, breaking it apart with a spatula, and season with chili powder, cumin, sea salt, and black pepper.

• 5

  Once the turkey is browned, stir in the tomato puree and simmer on low for 5 minutes until the mixture has thickened into a hearty chili.

• 6

  Remove the potato from the oven, slice it in half lengthwise, and scoop out the internal flesh leaving about a quarter-inch shell.

• 7

  Place the empty skins back on the baking sheet and roast for an additional 5 minutes to ensure the edges are crisp.

• 8

  Divide the turkey chili mixture evenly between the two potato shells and sprinkle the shredded sharp cheddar over the top.

• 9

  Return the loaded skins to the oven for 3-5 minutes until the cheese is completely melted and golden.

• 10

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