YOUR SOLIN GENERATED RECIPE
Crispy Roasted Potato Skins with Lean Turkey Chili and Melted Cheddar
Enjoy a delightful twist on classic potato skins topped with a hearty lean turkey chili, featuring a mix of savory spices, black beans, and diced tomatoes, finished with a sprinkle of melted cheddar cheese for an extra burst of flavor. This dish balances crispy potato textures with a rich meaty chili, making it a versatile option for breakfast, lunch, or dinner.
INGREDIENTS
4 oz Lean Ground Turkey
1 medium Russet Potato
1/4 cup Black Beans
1/4 cup Diced Tomatoes (Low Sodium)
0.5 oz Shredded Cheddar Cheese
1 tsp Chili Powder
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Wash and scrub the russet potato thoroughly, then pierce it with a fork a few times. Roast the potato in the oven for about 45 minutes until tender.
While the potato is roasting, heat a non-stick skillet over medium heat and add the lean ground turkey. Cook, breaking it up with a spatula, until browned.
Stir in the black beans, diced tomatoes, and chili powder into the turkey. Season with salt and pepper to taste. Let it simmer for 5-7 minutes so the flavors meld.
Once the potato is roasted, let it cool slightly. Cut it in half lengthwise and carefully scoop out the insides, leaving a thin layer on the skins.
Fill each potato skin with a generous scoop of the lean turkey chili mixture.
Sprinkle the shredded cheddar cheese evenly over the filled skins.
Return the filled potato skins to the oven for an additional 5 minutes or until the cheese is melted and bubbly.
Remove from the oven, serve warm, and enjoy your Crispy Roasted Potato Skins with Lean Turkey Chili and Melted Cheddar.