YOUR SOLIN GENERATED RECIPE
Crispy Loaded Sweet Potato Skins with Turkey Chili
Enjoy a comforting twist on a classic dish with these crispy sweet potato skins loaded with a hearty turkey chili topping. The tender, seasoned lean turkey is paired with a medley of bell peppers and spices, then finished with a sprinkle of melted cheddar and a dollop of cool, nonfat Greek yogurt for balance. Its mix of textures and flavors makes it a delightful meal that satisfies without overloading on calories.
INGREDIENTS
1 medium Sweet Potato (~114g)
4 ounces Lean Ground Turkey (~113g)
½ cup chopped Red Bell Pepper
¼ cup chopped Yellow Onion
2 tablespoons Nonfat Greek Yogurt
¼ cup Shredded Cheddar Cheese
1 teaspoon Chili Powder
1 teaspoon Ground Cumin
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Wash the sweet potato thoroughly, then pierce it with a fork. Bake for 40-45 minutes until tender.
While the sweet potato bakes, heat a non-stick skillet over medium heat. Add the lean ground turkey, chopped bell pepper, and onion. Cook until the turkey is browned and vegetables have softened.
Season the turkey mixture with chili powder, cumin, salt, and pepper. Stir well and let the flavors meld for 3-4 minutes.
Once the sweet potato is baked, allow it to cool slightly. Cut it in half lengthwise and scoop out a portion of the flesh, leaving a thin border to maintain the skin's shape.
Fill the crispy sweet potato skins with the turkey chili mixture.
Top each skin with shredded cheddar cheese and return to the oven for 5 minutes, or until the cheese melts.
Remove from the oven and finish with a dollop of nonfat Greek yogurt on top before serving.