YOUR SOLIN GENERATED RECIPE
Crispy Roasted Potato Halves with Lean Chili and Melted Cheddar
Savor the crispiness of roasted potato halves paired with a hearty lean turkey chili, accented with vibrant diced tomatoes, red bell peppers, and onions. Topped with a delicate layer of melted cheddar cheese, this dish offers a mix of textures and flavors that make it a satisfying meal for any time of day.
INGREDIENTS
1 medium Russet Potato (~150g)
5 ounces Lean Ground Turkey (93% lean)
0.5 ounce Cheddar Cheese (~14g)
0.25 cup Diced Tomatoes (No Salt Added)
0.25 cup Diced Red Bell Pepper
0.25 cup Diced Onion
0.5 clove Minced Garlic
Spices: Chili Powder, Salt, Pepper, Cayenne Pepper (to taste)
PREPARATION
Preheat your oven to 425°F.
Wash and cut the potato into halves. Score the flesh lightly with a knife, drizzle with a small amount of olive oil (optional to enhance crispiness), and season with salt and pepper.
Place the potato halves on a baking sheet, cut side up, and roast for 25-30 minutes until the edges are crispy and the interior is tender.
While the potatoes are roasting, heat a non-stick skillet over medium heat. Add the lean ground turkey and sauté until it begins to brown.
Mix in the diced onion, red bell pepper, and minced garlic. Sauté until the vegetables soften, about 3-4 minutes.
Add the diced tomatoes and a generous sprinkle of chili powder, a pinch of cayenne pepper, salt, and pepper. Let the mixture simmer for another 5 minutes to meld the flavors into a lean chili.
Once the potatoes are roasted, spoon a generous portion of the turkey chili over the potato halves.
Sprinkle the cheddar cheese evenly over the top and, if desired, place under a broiler for 1-2 minutes to melt the cheese perfectly.
Serve warm and enjoy your balanced, flavorful meal.