YOUR SOLIN GENERATED RECIPE
Crispy Baked Potato Halves with Lean Chili and Melted Cheese
Enjoy a delightful fusion of crispy baked potato halves topped with a savory lean turkey chili base and a light sprinkle of melted cheddar cheese. This dish offers a satisfying crunch and a warm, hearty center bursting with flavors of tender turkey, spices, and beans - a comforting meal that fits perfectly into your balanced lifestyle.
INGREDIENTS
1 medium Russet Potato (150g)
3 oz Lean Ground Turkey
1/3 cup Kidney Beans (Low Sodium)
1/4 cup Diced Tomatoes
0.5 oz Shredded Cheddar Cheese
1/8 cup chopped Onion
1 tsp Chili Powder
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C). Scrub the potato well, then slice it in half lengthwise. Score the flesh lightly with a fork, drizzle a tiny bit of oil if desired, and season with salt and pepper.
Place the potato halves cut side down on a baking sheet and bake for about 25-30 minutes until the edges are crispy and the center is tender.
While the potatoes are baking, heat a non-stick skillet over medium heat. Add the chopped onion and sauté until softened.
Add the lean ground turkey to the skillet. Season with chili powder, salt, and pepper, and cook until the turkey is browned and fully cooked.
Stir in the diced tomatoes and kidney beans, then simmer for an additional 5 minutes to meld the flavors of the chili.
Once the potatoes are done, spoon a generous portion of the lean chili mixture into each baked potato half.
Top each with shredded cheddar cheese and return to the oven for 2-3 minutes until the cheese has melted.
Serve warm and enjoy your balanced, protein-packed meal.