NUTRITION

SERVINGS

INGREDIENTS

0.5 medium Russet potato

6.5 oz Ground turkey

0.25 tsp Olive oil

0.25 cup Tomato puree

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 Sharp cheddar cheese

0.25 cup 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

  Pierce the Russet potato several times with a fork and microwave for 5 to 7 minutes until the center is tender.

• 3

  Carefully slice the potato in half lengthwise and scoop out the flesh, leaving about a quarter-inch thick shell.

• 4

  Brush the inside and outside of the potato skins with olive oil and place them cut-side down on the baking sheet.

• 5

  Bake the skins for 10 minutes, flipping halfway through, until the edges are golden and crisp.

• 6

  While the skins bake, brown the ground turkey in a non-stick skillet over medium-high heat until fully cooked.

• 7

  Stir in the chili powder, cumin, garlic powder, sea salt, black pepper, and tomato puree, then simmer for 3 minutes.

• 8

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

• 9

  Return the skins to the oven for 5 minutes or until the cheese is bubbly and melted.

• 10

  Serve immediately topped with a dollop of Greek yogurt and a sprinkle of fresh green onions.