Baked Sweet Potato Skins with Turkey Chili and Melted Cheese

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Sweet Potato Skins with Turkey Chili and Melted Cheese

YOUR SOLIN GENERATED RECIPE

Baked Sweet Potato Skins with Turkey Chili and Melted Cheese

This dish reinvents the traditional potato skin by using nutrient-dense sweet potatoes as a vessel for a hearty turkey chili, bursting with the flavors of kidney beans, tomato sauce, and fresh bell pepper and onion. Topped with a melt of cheddar cheese, it offers a satisfying blend of textures and a delightful balance of savory spices that make for a comforting meal any time of day.

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NUTRITION

519kcal
Protein
42.1g
Fat
20.8g
Carbs
45.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

5 ounces Ground Turkey (141g)

1/4 cup Kidney Beans (62g)

1/4 cup Tomato Sauce (62g)

1/4 cup Cheddar Cheese, shredded (28g)

1/4 cup diced Bell Pepper (38g)

1/4 cup diced Red Onion (40g)

1 teaspoon Chili Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pierce the sweet potato with a fork and bake it whole on a baking sheet for about 45 minutes until tender.

  • 3

    While the sweet potato bakes, in a skillet over medium heat, add the ground turkey. Season with chili powder, salt, and pepper. Sauté until browned and fully cooked.

  • 4

    Add the diced red onion and bell pepper to the skillet and cook until softened, about 3-4 minutes.

  • 5

    Stir in the kidney beans and tomato sauce, and let the mixture simmer for an additional 5 minutes, allowing the flavors to meld. Adjust seasoning as needed.

  • 6

    Once the sweet potato is cool enough to handle, slice it in half lengthwise and carefully scoop out a small amount of the flesh from each half, leaving a thin border to maintain the skin structure.

  • 7

    Fill the sweet potato skins with the turkey chili mixture, and top each with shredded cheddar cheese.

  • 8

    Return the filled sweet potato skins to the oven and bake for an additional 8-10 minutes, or until the cheese is melted and bubbly.

  • 9

    Remove from the oven, let cool slightly, and serve immediately.

Baked Sweet Potato Skins with Turkey Chili and Melted Cheese

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Sweet Potato Skins with Turkey Chili and Melted Cheese

YOUR SOLIN GENERATED RECIPE

Baked Sweet Potato Skins with Turkey Chili and Melted Cheese

This dish reinvents the traditional potato skin by using nutrient-dense sweet potatoes as a vessel for a hearty turkey chili, bursting with the flavors of kidney beans, tomato sauce, and fresh bell pepper and onion. Topped with a melt of cheddar cheese, it offers a satisfying blend of textures and a delightful balance of savory spices that make for a comforting meal any time of day.

NUTRITION

519kcal
Protein
42.1g
Fat
20.8g
Carbs
45.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

5 ounces Ground Turkey (141g)

1/4 cup Kidney Beans (62g)

1/4 cup Tomato Sauce (62g)

1/4 cup Cheddar Cheese, shredded (28g)

1/4 cup diced Bell Pepper (38g)

1/4 cup diced Red Onion (40g)

1 teaspoon Chili Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pierce the sweet potato with a fork and bake it whole on a baking sheet for about 45 minutes until tender.

  • 3

    While the sweet potato bakes, in a skillet over medium heat, add the ground turkey. Season with chili powder, salt, and pepper. Sauté until browned and fully cooked.

  • 4

    Add the diced red onion and bell pepper to the skillet and cook until softened, about 3-4 minutes.

  • 5

    Stir in the kidney beans and tomato sauce, and let the mixture simmer for an additional 5 minutes, allowing the flavors to meld. Adjust seasoning as needed.

  • 6

    Once the sweet potato is cool enough to handle, slice it in half lengthwise and carefully scoop out a small amount of the flesh from each half, leaving a thin border to maintain the skin structure.

  • 7

    Fill the sweet potato skins with the turkey chili mixture, and top each with shredded cheddar cheese.

  • 8

    Return the filled sweet potato skins to the oven and bake for an additional 8-10 minutes, or until the cheese is melted and bubbly.

  • 9

    Remove from the oven, let cool slightly, and serve immediately.