YOUR SOLIN GENERATED RECIPE
Crispy Roasted Potato Skins with Lean Chili and Melted Cheddar
Savor the delightful crunch of crispy roasted potato skins paired with a hearty, lean turkey chili crowned by a layer of melted cheddar. This dish brings together comforting flavors and textures, making it a balanced meal perfect for breakfast, lunch, or dinner, with just the right amount of protein and calories to keep you satisfied.
INGREDIENTS
1 serving Russet Potato Skins (50g)
5 ounces Lean Ground Turkey (99% Lean)
1/4 cup shredded Cheddar Cheese
1/4 cup Diced Tomatoes
1/4 cup Black Beans
1 tsp Chili Seasoning blend
PREPARATION
Preheat your oven to 425°F. Carefully scrub and pierce the medium russet potato. Bake the potato for about 45 minutes or until tender.
Once baked, allow the potato to cool slightly, then cut it in half lengthwise. Scoop out most of the flesh, leaving about 1/4-inch of potato attached to the skin. Brush the skins lightly with a bit of your preferred cooking spray or a minimal amount of oil, and place them on a baking sheet. Return to the oven and roast for an additional 10-15 minutes until the skins are crispy.
Meanwhile, in a non-stick skillet, cook the lean ground turkey over medium heat until it starts to brown. Add the diced tomatoes, black beans, and chili seasoning. Stir and let the mixture simmer for about 5-7 minutes, allowing the flavors to meld.
Spoon the lean turkey chili evenly into the roasted potato skins. Sprinkle the shredded cheddar cheese on top of the mixture.
Place the filled potato skins under the broiler for 1-2 minutes or until the cheese is melted and bubbly. Serve warm and enjoy your balanced, protein-rich meal.