Crispy Baked Potato Skins with Hearty Lean Chili and Creamy Cheddar

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

Crispy Baked Potato Skins with Hearty Lean Chili and Creamy Cheddar

YOUR SOLIN GENERATED RECIPE

Crispy Baked Potato Skins with Hearty Lean Chili and Creamy Cheddar

Enjoy a comforting twist on a classic favorite with crispy baked potato skins filled with a savory lean turkey chili, kidney beans, and diced tomatoes, all topped with a melt-in-your-mouth layer of creamy cheddar cheese. This balanced dish delivers a hearty dose of protein and satisfying flavors in every bite.

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NUTRITION

397kcal
Protein
38.9g
Fat
11.5g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (150g)

4 oz Lean Ground Turkey (113g)

1/4 cup Kidney Beans, drained (40g)

1/4 cup Diced Tomatoes (60g)

1 oz Shredded Low-Fat Cheddar Cheese (28g)

1 tsp Chili Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Wash the potato thoroughly and prick it all over with a fork. Bake directly on the oven rack for about 45 minutes until the skin is crispy and the inside is soft.

  • 3

    While the potato bakes, heat a non-stick skillet over medium heat. Add the lean ground turkey and cook until browned, breaking it up into small pieces.

  • 4

    Stir in the kidney beans, diced tomatoes, and chili powder. Add salt and pepper to taste and simmer the chili mixture for 5-7 minutes until heated through.

  • 5

    Once the potato is done, remove it from the oven. Carefully slice the potato in half lengthwise and scoop out a small amount of the center to create a well for the filling.

  • 6

    Fill each potato skin with the warm lean chili mixture, then sprinkle the shredded cheddar cheese evenly on top.

  • 7

    Return the filled potato skins to the oven for another 5-7 minutes, or until the cheese is melted and bubbly.

  • 8

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

Crispy Baked Potato Skins with Hearty Lean Chili and Creamy Cheddar

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

Crispy Baked Potato Skins with Hearty Lean Chili and Creamy Cheddar

YOUR SOLIN GENERATED RECIPE

Crispy Baked Potato Skins with Hearty Lean Chili and Creamy Cheddar

Enjoy a comforting twist on a classic favorite with crispy baked potato skins filled with a savory lean turkey chili, kidney beans, and diced tomatoes, all topped with a melt-in-your-mouth layer of creamy cheddar cheese. This balanced dish delivers a hearty dose of protein and satisfying flavors in every bite.

NUTRITION

397kcal
Protein
38.9g
Fat
11.5g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (150g)

4 oz Lean Ground Turkey (113g)

1/4 cup Kidney Beans, drained (40g)

1/4 cup Diced Tomatoes (60g)

1 oz Shredded Low-Fat Cheddar Cheese (28g)

1 tsp Chili Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Wash the potato thoroughly and prick it all over with a fork. Bake directly on the oven rack for about 45 minutes until the skin is crispy and the inside is soft.

  • 3

    While the potato bakes, heat a non-stick skillet over medium heat. Add the lean ground turkey and cook until browned, breaking it up into small pieces.

  • 4

    Stir in the kidney beans, diced tomatoes, and chili powder. Add salt and pepper to taste and simmer the chili mixture for 5-7 minutes until heated through.

  • 5

    Once the potato is done, remove it from the oven. Carefully slice the potato in half lengthwise and scoop out a small amount of the center to create a well for the filling.

  • 6

    Fill each potato skin with the warm lean chili mixture, then sprinkle the shredded cheddar cheese evenly on top.

  • 7

    Return the filled potato skins to the oven for another 5-7 minutes, or until the cheese is melted and bubbly.

  • 8

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