YOUR SOLIN GENERATED RECIPE
Crispy Baked Potato Skins with Lean Chili and Melted Cheddar
Savor the comforting flavors of crispy baked potato skins filled with a warm, lean turkey chili, accented by a medley of black beans, tomatoes, and aromatic spices, then topped with melted cheddar for a satisfying finish. Perfect as a balanced, hearty meal that delivers flavor and nutrition in every bite.
INGREDIENTS
1 medium Russet Potato (~150g)
5 oz Lean Ground Turkey (~142g)
1 oz Reduced Fat Cheddar Cheese (~28g)
1/4 cup Black Beans (cooked, ~43g)
1/4 cup Diced Tomatoes (~60g)
1/4 cup Chopped Onion (~40g)
1 Garlic Clove
1 tsp Chili Powder
1 tsp Ground Cumin
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C). Wash and dry the potato thoroughly.
Pierce the potato with a fork, then bake it directly on the oven rack for about 45 minutes until tender.
Once baked, let the potato cool slightly. Slice it in half lengthwise and carefully scoop out most of the potato flesh, leaving about 1/4-inch thick skins.
Brush the potato skins lightly with a bit of oil, season with salt and pepper, and return them to the oven for 10 minutes to crisp up.
While the skins are crisping, heat a non-stick skillet over medium heat. Sauté the chopped onion and garlic until fragrant, then add the lean ground turkey, breaking it apart as it cooks.
Once the turkey is nearly cooked through, add the black beans, diced tomatoes, chili powder, ground cumin, salt, and pepper. Simmer the mixture for 5-7 minutes to meld the flavors into a lean chili.
Spoon the turkey chili mixture into the crispy potato skins. Top each filled skin with shredded reduced fat cheddar cheese.
Return the filled potato skins to the oven for an additional 5 minutes or until the cheese is melted and bubbly.
Serve hot and enjoy your balanced, protein-packed meal.