YOUR SOLIN GENERATED RECIPE
Crispy Baked Potato Skins with Lean Beef Chili and Melted Cheddar
Enjoy a hearty blend of crispy potato skins loaded with a savory lean beef chili, accented by the warmth of chili spices, tender black beans, and the gooey delight of melted cheddar. Each bite is a perfect harmony of textures and flavors, making it an indulgent yet balanced meal.
INGREDIENTS
1 medium Russet Potato Skin (from a medium potato)
3 ounces Lean Ground Beef (90% lean)
0.5 ounce Low-Fat Cheddar Cheese
0.25 cup Tomato Sauce
0.25 cup Diced Onion
0.25 cup Diced Bell Pepper
0.25 cup Rinsed Black Beans
Chili Seasoning (Salt, Pepper, Chili Powder) to taste
PREPARATION
Preheat your oven to 400°F.
Scrub and bake the whole medium potato until tender (about 45 minutes). Once cooled, halve the potato and scoop out most of the flesh, leaving just a thin layer attached to the skin.
Place the potato skins on a baking sheet, brush lightly with a small amount of oil, and bake for an additional 10-15 minutes until crispy.
In a skillet over medium heat, sauté the diced onions and bell peppers until softened, about 3-4 minutes.
Add the lean ground beef to the skillet and cook until browned, breaking it up into small pieces.
Stir in the tomato sauce, rinsed black beans, and season with chili powder, salt, and pepper. Simmer for 5 minutes to meld the flavors.
Spoon the beef chili mixture into the crispy potato skins.
Top each stuffed skin with shredded low-fat cheddar cheese and place under the broiler for 2-3 minutes until the cheese is melted and bubbly.
Serve immediately and enjoy your balanced, satisfying meal.