NUTRITION

SERVINGS

INGREDIENTS

1 large Russet potato

5 oz 93% lean ground turkey

0.25 cup black beans

0.25 cup tomato puree

0.75 oz sharp cheddar cheese

2 tbsp non-fat Greek yogurt

1 tbsp green onion

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 tsp extra virgin olive oil

PREPARATION

• 1

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

• 2

  Scrub the potato clean, pierce several times with a fork, and bake for 45 to 50 minutes until the center is tender.

• 3

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

• 4

  Stir in the black beans, tomato puree, chili powder, cumin, garlic powder, sea salt, and black pepper; simmer for 10 minutes to thicken.

• 5

  Once the potato is cool enough to handle, slice it in half lengthwise and scoop out the flesh, leaving about a quarter-inch thick shell.

• 6

  Distribute the turkey chili mixture evenly into the two potato shells and top with the shredded sharp cheddar cheese.

• 7

  Place the skins back in the oven for 5 to 8 minutes until the cheese is melted and bubbling.

• 8

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