Crispy Potato Skins with Lean Chili and Melted Cheddar

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

Crispy Potato Skins with Lean Chili and Melted Cheddar

YOUR SOLIN GENERATED RECIPE

Crispy Potato Skins with Lean Chili and Melted Cheddar

Enjoy a comforting yet nutritious dish featuring crispy potato skins loaded with a hearty lean turkey chili, black beans, and finished with a blanket of melted cheddar. This dish offers an exciting textural contrast between crispy exteriors and a savory, tender filling, making it a satisfying option for any meal.

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NUTRITION

407kcal
Protein
40.5g
Fat
9.1g
Carbs
45.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (150g)

4 ounces Lean Ground Turkey (113g)

1/4 cup Black Beans (43g)

1/4 cup Reduced Fat Cheddar Cheese (28g)

1/3 cup Diced Tomatoes (80g)

1/4 medium Onion (40g)

1/2 teaspoon Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Wash the potato thoroughly and pat dry.

  • 2

    Pierce the potato a few times with a fork. Rub lightly with salt and a drizzle of oil if desired, then bake directly on the oven rack for about 45-50 minutes until tender.

  • 3

    While the potato bakes, heat a skillet over medium heat and add the lean ground turkey. Crumble the meat as it cooks.

  • 4

    Add the finely chopped onion and a sprinkle of garlic powder into the skillet. Sauté until the turkey is browned and the onions are soft.

  • 5

    Stir in the diced tomatoes and black beans. Season with salt and pepper and let the mixture simmer for 5-7 minutes until well combined, forming a light chili.

  • 6

    Once the potato is baked, slice it in half and scoop out some of the flesh to create a cavity for the chili (reserve the scooped-out potato for another use, if desired).

  • 7

    Fill the potato skins with the warm turkey chili, then top each with shredded reduced fat cheddar cheese.

  • 8

    Place the stuffed potatoes under the broiler for 2-3 minutes, or until the cheese is melted and slightly bubbly.

  • 9

    Serve immediately and enjoy your hearty, protein-packed meal.

Crispy Potato Skins with Lean Chili and Melted Cheddar

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

Crispy Potato Skins with Lean Chili and Melted Cheddar

YOUR SOLIN GENERATED RECIPE

Crispy Potato Skins with Lean Chili and Melted Cheddar

Enjoy a comforting yet nutritious dish featuring crispy potato skins loaded with a hearty lean turkey chili, black beans, and finished with a blanket of melted cheddar. This dish offers an exciting textural contrast between crispy exteriors and a savory, tender filling, making it a satisfying option for any meal.

NUTRITION

407kcal
Protein
40.5g
Fat
9.1g
Carbs
45.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (150g)

4 ounces Lean Ground Turkey (113g)

1/4 cup Black Beans (43g)

1/4 cup Reduced Fat Cheddar Cheese (28g)

1/3 cup Diced Tomatoes (80g)

1/4 medium Onion (40g)

1/2 teaspoon Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Wash the potato thoroughly and pat dry.

  • 2

    Pierce the potato a few times with a fork. Rub lightly with salt and a drizzle of oil if desired, then bake directly on the oven rack for about 45-50 minutes until tender.

  • 3

    While the potato bakes, heat a skillet over medium heat and add the lean ground turkey. Crumble the meat as it cooks.

  • 4

    Add the finely chopped onion and a sprinkle of garlic powder into the skillet. Sauté until the turkey is browned and the onions are soft.

  • 5

    Stir in the diced tomatoes and black beans. Season with salt and pepper and let the mixture simmer for 5-7 minutes until well combined, forming a light chili.

  • 6

    Once the potato is baked, slice it in half and scoop out some of the flesh to create a cavity for the chili (reserve the scooped-out potato for another use, if desired).

  • 7

    Fill the potato skins with the warm turkey chili, then top each with shredded reduced fat cheddar cheese.

  • 8

    Place the stuffed potatoes under the broiler for 2-3 minutes, or until the cheese is melted and slightly bubbly.

  • 9

    Serve immediately and enjoy your hearty, protein-packed meal.