YOUR SOLIN GENERATED RECIPE
Crispy Baked Potato Halves with Hearty Turkey Chili and Sharp Cheddar
A comforting dish featuring crispy baked potato halves crowned with a robust turkey chili packed with black beans and tomatoes, and finished with a melty, indulgent layer of sharp cheddar. This dish strikes the perfect balance of hearty flavors and satisfying textures.
INGREDIENTS
1 medium Russet Potato
100 grams Lean Ground Turkey (93% lean)
1/4 cup Black Beans
1/4 cup Diced Tomatoes
1/8 cup Chopped Onion
1 tsp Olive Oil
1 oz Sharp Cheddar Cheese
1 tsp Chili Powder
1 tsp Cumin
Salt & Pepper to taste
PREPARATION
Preheat the oven to 425°F.
Wash the potato and slice it in half lengthwise. Rub the cut sides lightly with olive oil and season with salt and pepper.
Place the potato halves cut side down on a baking sheet and bake for 25-30 minutes until the edges are crispy and the interior is fork-tender.
While the potato is baking, heat a small pan over medium heat. Add a splash of olive oil and sauté the chopped onion until softened and translucent.
Add the ground turkey to the pan and cook until it is browned. Stir in the chili powder, cumin, salt, and pepper.
Mix in the diced tomatoes and black beans, and allow the chili to simmer for 5-7 minutes to meld the flavors.
Once the potatoes are done, remove them from the oven. Spoon a generous portion of the turkey chili onto each potato half.
Top with the shredded sharp cheddar cheese. Optionally, return to the oven for 2-3 minutes to melt the cheese, or let the residual heat do the work.
Serve warm and enjoy your hearty, balanced meal.