NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

5 oz 93% lean ground turkey

0.25 cup Canned black beans

0.5 oz Sharp cheddar cheese

2 tbsp Nonfat Greek yogurt

0.5 tsp Extra virgin olive oil

0.25 tsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Green onion

2 tbsp Unsweetened tomato sauce

PREPARATION

• 1

  Preheat oven to 400°F. Scrub the potato and pierce it several times with a fork.

• 2

  Bake the potato for 45-50 minutes, or until the center is tender when pierced.

• 3

  While the potato bakes, brown the ground turkey in a non-stick skillet over medium heat.

• 4

  Stir in the black beans, tomato sauce, chili powder, cumin, garlic powder, salt, and pepper; simmer for 5 minutes.

• 5

  Slice the baked potato in half lengthwise and scoop out the flesh, leaving a 1/4-inch thick shell.

• 6

  Lightly brush the skins with olive oil and bake for an additional 5-7 minutes until the edges are golden.

• 7

  Fill each skin with the turkey chili mixture and sprinkle with shredded cheddar cheese.

• 8

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

• 9

  Garnish with a dollop of Greek yogurt and fresh green onions before serving.