YOUR SOLIN GENERATED RECIPE
Crispy Loaded Sweet Potato Skins with Turkey Chili
A delightful twist on sweet potato skins, filled with a hearty turkey chili and topped with a sprinkle of reduced-fat cheese, this meal offers a satisfying crunch and burst of flavors. The tender, baked sweet potato pairs perfectly with the savory turkey, black beans, and bell pepper mix, creating a texture-rich dish that's both nutritious and delicious.
INGREDIENTS
1 medium Sweet Potato
4 ounces Extra Lean Ground Turkey (93% lean)
1/4 cup Black Beans
1/4 medium Red Bell Pepper
2 tablespoons Yellow Onion, diced
1/4 cup Diced Tomatoes
1/8 cup Reduced-Fat Cheddar Cheese, shredded
1 teaspoon Olive Oil
1 teaspoon Chili Powder
1 teaspoon Garlic Powder
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F. Wash and scrub the sweet potato thoroughly, then bake it whole for about 45-50 minutes until tender.
While the sweet potato is baking, heat olive oil in a skillet over medium heat. Add diced onions and red bell pepper, sautéing for about 3-4 minutes until softened.
Add the ground turkey to the skillet. Season with chili powder, garlic powder, salt, and pepper. Cook the turkey until browned and cooked through, breaking it up into crumbles.
Stir in the black beans and diced tomatoes into the turkey mixture, allowing the flavors to meld together for 3-4 minutes. Adjust seasoning if needed.
Once the sweet potato is cool enough to handle, cut it in half lengthwise and scoop out a small portion of the flesh to create a boat, leaving a crisp skin.
Spoon the turkey chili mixture generously into the sweet potato halves and top with a sprinkle of reduced-fat cheddar cheese.
Optional: Place the loaded sweet potato skins back into the oven for 3-5 minutes to melt the cheese and further crisp the edges.
Serve warm and enjoy your crispy, nutrient-packed meal.