NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

5.5 oz ground turkey

0.25 cup tomato puree

0.75 oz sharp cheddar cheese

2 tbsp plain Greek yogurt

1 tsp chili powder

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp chopped scallions

0 tsp olive oil

PREPARATION

• 1

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

• 2

  Pierce the potato several times with a fork and bake directly on the oven rack for 45-50 minutes until tender.

• 3

  While the potato bakes, heat the olive oil in a skillet over medium heat and sauté the ground turkey until fully browned.

• 4

  Stir in the tomato puree, chili powder, ground cumin, sea salt, and black pepper, then simmer on low for 5 minutes.

• 5

  Slice the baked potato in half lengthwise and carefully scoop out most of the flesh, leaving a thin layer against the skin.

• 6

  Brush the inside of the skins lightly with any remaining oil and bake for an additional 5 minutes to ensure they are crispy.

• 7

  Divide the turkey chili mixture evenly between the two potato halves and top with the shredded sharp cheddar cheese.

• 8

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

• 9

  Finish each skin with a dollop of plain Greek yogurt and a sprinkle of chopped scallions before serving hot.