YOUR SOLIN GENERATED RECIPE
Crispy Baked Potato Skins with Lean Turkey Chili and Melted Cheddar
Enjoy a savory twist on a classic comfort dish with crispy baked potato skins filled with a hearty lean turkey chili, accented by a sprinkle of melted cheddar cheese. This dish offers satisfying textures and a balanced medley of flavors perfect for a nutritious and filling meal.
INGREDIENTS
1 medium Russet Potato
4 ounces Lean Ground Turkey (93% lean)
1/4 cup Black Beans
1/4 cup Diced Tomatoes
1/4 cup diced Onion
0.5 ounce Reduced-Fat Cheddar Cheese
1 teaspoon Chili Seasoning
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F. Wash the potato thoroughly, then prick it with a fork a few times.
Bake the potato for about 45-50 minutes until tender. Once cooled slightly, cut the potato in half lengthwise and carefully scoop out most of the flesh, leaving about a 1/4-inch shell. Reserve the scooped-out potato for another use.
Place the potato skins back on a baking sheet and drizzle them lightly with a small amount of cooking spray or a light brush of olive oil. Bake for an additional 10 minutes until the skins are crisp.
Meanwhile, heat a non-stick skillet over medium heat and add the lean ground turkey. Cook until browned, breaking it up into crumbles as it cooks. Add the diced onion and chili seasoning, stirring until the onion softens.
Stir in the black beans and diced tomatoes; continue cooking for an additional 3-4 minutes. Season with salt and pepper to taste.
Spoon the turkey chili mixture into the crispy potato skins, dividing it evenly. Top each filled potato skin with the reduced-fat cheddar cheese.
Return the stuffed potato skins to the oven for 3-5 minutes, or until the cheese has melted. Serve immediately.