YOUR SOLIN GENERATED RECIPE
Crispy Baked Potato with Lean Ground Turkey Chili and Fresh Toppings
Enjoy a warm, comforting meal featuring a crisp baked potato topped with a hearty lean ground turkey chili, enhanced with fresh diced tomatoes, onions, garlic, and a cool dollop of Greek yogurt. This dish marries textures from crunchy potato skin to savory chili, offering a balanced blend of protein and satisfying flavors.
INGREDIENTS
1 medium Baking Potato (150g)
4 ounces Lean Ground Turkey
1/2 cup Diced Tomatoes
1/4 cup Diced Onion
1 clove Minced Garlic
1 teaspoon Olive Oil
2 tablespoons Greek Yogurt
1 teaspoon Chili Powder
1 teaspoon Cumin
Salt and Pepper to taste
2 tablespoons Fresh Cilantro
PREPARATION
Preheat your oven to 400°F. Scrub the baking potato clean, pat dry, and lightly coat with olive oil. Prick the potato with a fork to allow steam to escape.
Place the potato directly on the oven rack and bake for 45-60 minutes until the skin is crispy and the inside is tender.
Meanwhile, heat a small skillet over medium heat and add the remaining olive oil. Sauté the diced onion and minced garlic until they become soft and fragrant.
Add the lean ground turkey to the skillet and cook until it browns evenly. Stir in the chili powder, cumin, salt, and pepper.
Mix in the diced tomatoes and allow the chili to simmer for about 5-7 minutes so that the flavors meld together.
Once the potato is done, slice it open and fluff the interior with a fork. Spoon the hot turkey chili generously over the potato.
Top with a dollop of Greek yogurt and sprinkle with fresh chopped cilantro. Serve immediately and enjoy your balanced, protein-packed meal.