Crispy Baked Potato Halves with Hearty Beef 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 Halves with Hearty Beef Chili and Creamy Cheddar

YOUR SOLIN GENERATED RECIPE

Crispy Baked Potato Halves with Hearty Beef Chili and Creamy Cheddar

Savor the delightful combination of crispy baked potato halves, a warming bowl of hearty beef chili loaded with lean ground beef, kidney beans, and aromatic spices, all topped with creamy, melty cheddar cheese. Each bite brings a comforting mix of textures and flavors perfect for a satisfying meal any time of day.

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NUTRITION

469kcal
Protein
38.1g
Fat
15.5g
Carbs
42.9g

SERVINGS

1 serving

INGREDIENTS

1 medium half Russet Potato (150g)

100g Lean Ground Beef (95% lean)

1/4 cup Kidney Beans (60g)

1/2 oz Cheddar Cheese (14g)

1/4 cup Diced Tomatoes (60g)

1 oz Onion (28g)

1 tsp Chili Powder

1 tsp Cumin

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F. Slice the medium russet potato in half lengthwise and brush the cut sides with olive oil, seasoning lightly with chili powder and cumin.

  • 2

    Place the potato halves, cut side up, on a baking sheet and bake for 25-30 minutes until the edges are crispy and the center is tender.

  • 3

    While the potatoes are baking, heat a nonstick skillet over medium heat. Add olive oil and sauté the chopped onion until soft and translucent.

  • 4

    Add the lean ground beef to the skillet, cooking and breaking it up with a spoon until it’s browned and cooked through.

  • 5

    Stir in the kidney beans and diced tomatoes, and sprinkle additional chili powder and cumin to taste. Allow the mixture to simmer for 5-7 minutes for the flavors to meld.

  • 6

    Once the potato halves are crisp and cooked, spoon a generous portion of the beef chili onto each half.

  • 7

    Top each serving with a sprinkle of creamy cheddar cheese. Optionally, you can return the potatoes to the oven for 2-3 minutes to let the cheese melt.

  • 8

    Serve warm and enjoy your balanced, hearty meal.

Crispy Baked Potato Halves with Hearty Beef 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 Halves with Hearty Beef Chili and Creamy Cheddar

YOUR SOLIN GENERATED RECIPE

Crispy Baked Potato Halves with Hearty Beef Chili and Creamy Cheddar

Savor the delightful combination of crispy baked potato halves, a warming bowl of hearty beef chili loaded with lean ground beef, kidney beans, and aromatic spices, all topped with creamy, melty cheddar cheese. Each bite brings a comforting mix of textures and flavors perfect for a satisfying meal any time of day.

NUTRITION

469kcal
Protein
38.1g
Fat
15.5g
Carbs
42.9g

SERVINGS

1 serving

INGREDIENTS

1 medium half Russet Potato (150g)

100g Lean Ground Beef (95% lean)

1/4 cup Kidney Beans (60g)

1/2 oz Cheddar Cheese (14g)

1/4 cup Diced Tomatoes (60g)

1 oz Onion (28g)

1 tsp Chili Powder

1 tsp Cumin

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F. Slice the medium russet potato in half lengthwise and brush the cut sides with olive oil, seasoning lightly with chili powder and cumin.

  • 2

    Place the potato halves, cut side up, on a baking sheet and bake for 25-30 minutes until the edges are crispy and the center is tender.

  • 3

    While the potatoes are baking, heat a nonstick skillet over medium heat. Add olive oil and sauté the chopped onion until soft and translucent.

  • 4

    Add the lean ground beef to the skillet, cooking and breaking it up with a spoon until it’s browned and cooked through.

  • 5

    Stir in the kidney beans and diced tomatoes, and sprinkle additional chili powder and cumin to taste. Allow the mixture to simmer for 5-7 minutes for the flavors to meld.

  • 6

    Once the potato halves are crisp and cooked, spoon a generous portion of the beef chili onto each half.

  • 7

    Top each serving with a sprinkle of creamy cheddar cheese. Optionally, you can return the potatoes to the oven for 2-3 minutes to let the cheese melt.

  • 8

    Serve warm and enjoy your balanced, hearty meal.