YOUR SOLIN GENERATED RECIPE
Baked Sweet Potato Skins with Turkey Chili and Melted Cheese
Enjoy a hearty fusion of crisped sweet potato skins filled with a savory turkey chili, complemented by black beans, tangy diced tomatoes, and a generous melt of reduced fat cheddar cheese. This dish offers a delicious balance of textures with a crispy exterior and a flavorful, warm filling, perfect for a comforting dinner.
INGREDIENTS
1 medium Sweet Potato
3 ounces Ground Turkey (93% lean)
1/2 cup Black Beans
1 ounce Reduced Fat Cheddar Cheese
1/4 cup Diced Tomatoes
1/8 cup finely chopped Onion
1 tablespoon minced Jalapeño (optional)
Spices (cumin, chili powder, salt, pepper) to taste
PREPARATION
Preheat your oven to 400°F.
Wash the sweet potato thoroughly and prick it with a fork. Bake it for about 45 minutes until tender.
Once baked, let the sweet potato cool slightly. Cut it in half lengthwise and carefully scoop out most of the flesh, leaving a 1/4-inch border to form the skins.
Place the sweet potato skins on a baking sheet and return them to the oven for 10 minutes to crisp up.
While the skins crisp, heat a skillet over medium heat and add the ground turkey. Cook until it's lightly browned.
Add the finely chopped onion and minced jalapeño to the turkey, cooking until the onion softens.
Stir in the diced tomatoes, black beans, and a pinch of cumin, chili powder, salt, and pepper. Let the mixture simmer for about 5-7 minutes.
Spoon the turkey chili mixture generously into each sweet potato skin.
Top each filled skin with shredded reduced fat cheddar cheese and place back in the oven for an additional 5 minutes until the cheese is melted.
Remove from oven and serve warm.