YOUR SOLIN GENERATED RECIPE
Crispy Potato Skins with Lean Chili and Melted Cheddar
Enjoy a delightful twist on classic potato skins with a lean turkey chili filling crowned by melted cheddar and a sprinkle of fresh green onions. This dish offers a satisfying crunch from perfectly crispy potato skins balanced by a hearty, flavorful chili—a versatile meal that works for breakfast, lunch, or dinner.
INGREDIENTS
1 medium Russet Potato
3 ounces Lean Ground Turkey
1/4 cup shredded Cheddar Cheese
1/4 cup Diced Tomatoes
1 tablespoon chopped Green Onions
Chili Spices to taste
PREPARATION
Preheat your oven to 400°F.
Wash the potato thoroughly, then prick it with a fork. Bake the potato for about 45-50 minutes until tender. Once cooled slightly, cut it in half lengthwise and scoop out most of the flesh, leaving about 1/4 inch of potato inside the skins.
Place the potato skins back on a baking sheet, drizzle lightly with chili spices, and bake for an additional 10 minutes to crisp up the edges.
Meanwhile, in a skillet over medium heat, cook the lean ground turkey until it is browned and fully cooked. Add the diced tomatoes and chili spices, stirring well to combine, and let simmer for 5 minutes.
Spoon the lean turkey chili mixture into the crispy potato skins. Top each with shredded cheddar cheese.
Return the filled skins to the oven for 3-5 minutes until the cheese has melted. Garnish with chopped green onions and serve immediately.