3/4 lb. ground turkey, thawed if necessary
1 tbsp. vegetable oil
1/2 c. chopped onion
1 clove garlic, minced
1 (15 oz.) can diced tomatoes
3-4 tsp. chili powder
3/4 tsp. salt
1/8 tsp. pepper
4 (8-10 oz. each) baked Washington Russet potatoes
Shredded Cheddar cheese
Chopped green onions

Saute turkey in oil until juices run clear. Add onion and garlic; saute until onion is tender. Add tomatoes, chili powder, salt, and pepper. Bring mixture to boil; reduce heat and simmer about 30 minutes. Cut or pierce tops of potatoes lengthwise; squeeze ends and push toward center. Spoon about 3/4 cup chili on each potato. Sprinkle with cheese and green onions. Makes 4 servings.