Turkey Chili-Topped Baked Potatoes
Prep time: 10 minutes
Cook time: 1 hour
Per serving: 405 calories, 3g fat, 1g saturated fat, 30mg cholesterol, 340mg sodium, 75g carbohydrate, 7g fiber, 22g protein
4 large baking potatoes
1 1/2 tsp. Olive Oil
1/2 lb. 93% lean ground turkey breast
1 tbsp. reduced-sodium taco seasoning mix
1 (10-oz.) can diced tomatoes with green chilies, undrained
1/2 shredded fat-free Cheddar
1. Preheat oven to 425°F. Place potatoes on a rimmed baking sheet; prick several times with a fork. Bake 1 hour or until fork-tender. Remove from oven.
2. Meanwhile, in a large nonstick skillet heat oil over medium heat. Add turkey; cook until no longer pink (165°F), stirring to break up turkey. Stir in seasoning mix and tomatoes; simmer 5 minutes or until heated through and slightly thickened. Remove from heat; keep covered.
3. Cut potatoes open lengthwise; squeeze gently to open. Fluff potato pulp with a fork. Spoon turkey mixture evenly over potatoes, top with cheese and desired toppings, and serve.
Make it a meal: Serve with a mixed greens salad with light vinaigrette.