YOUR SOLIN GENERATED RECIPE
Crispy Baked Sweet Potato Skins Loaded with Lean Turkey Chili and Sharp Cheddar
Enjoy a creative twist on a classic comfort dish with crispy baked sweet potato skins filled with a hearty lean turkey chili, mixed with kidney beans, tomatoes, and aromatic spices, all topped with a sprinkle of sharp cheddar. This dish delivers both satisfying textures and robust flavors while keeping it clean and nutritious.
INGREDIENTS
1 medium Sweet Potato
4 ounces Lean Ground Turkey
0.5 cup Kidney Beans
0.5 cup Diced Tomatoes
0.5 ounce Sharp Cheddar Cheese
1 teaspoon Olive Oil
0.25 medium Onion
1 clove Garlic
1 teaspoon Chili Powder
0.5 teaspoon Ground Cumin
Salt and Pepper to taste
PREPARATION
Preheat the oven to 400°F.
Wash and prick the sweet potato with a fork. Bake directly on the oven rack for about 45 minutes until tender.
While the sweet potato is baking, heat the olive oil in a skillet over medium heat. Sauté the diced onion and minced garlic until softened.
Add the lean ground turkey to the skillet and cook until browned. Season with chili powder, ground cumin, salt, and pepper.
Stir in the kidney beans and diced tomatoes. Allow the mixture to simmer for 5-7 minutes so that flavors meld together.
Once the sweet potato is cool enough to handle, slice it in half lengthwise and scoop out a portion of the flesh, leaving a sturdy skin.
Fill each sweet potato skin with the turkey chili mixture and top with a sprinkle of sharp cheddar cheese.
Return the loaded skins to the oven for an additional 5-7 minutes to melt the cheese and achieve extra crispiness.
Serve warm and enjoy your nutrient-packed, flavorful meal.