YOUR SOLIN GENERATED RECIPE
Crispy Baked Potato Halves with Hearty Turkey Chili and Sharp Cheddar
Enjoy a comforting yet nutritious meal featuring crispy baked potato halves topped with a savory turkey chili and a sprinkle of sharp cheddar. This dish harmonizes tender, well-seasoned ground turkey with robust kidney beans and tomatoes, crowned by the crispiness of baked potato and melted cheese for a satisfying flavor and texture.
INGREDIENTS
1 medium Russet Potato
3 ounces Lean Ground Turkey (93% lean)
1/2 cup Kidney Beans
1/2 cup Diced Tomatoes
1/4 medium Onion
1 clove Garlic
1 teaspoon Chili Powder
1 teaspoon Olive Oil
0.5 ounce Sharp Cheddar Cheese
Salt & Pepper to taste
PREPARATION
Preheat the oven to 425°F. Scrub the russet potato clean, then cut in half lengthwise. Using a fork, poke holes in the flesh, lightly drizzle with olive oil, and season with a pinch of salt and pepper.
Bake the potato halves on a baking sheet, cut side up, for 35-40 minutes or until the edges are crispy and the insides are tender.
While the potatoes bake, heat a non-stick skillet over medium heat and add the ground turkey. Break it apart and cook until lightly browned.
Add the finely chopped onion and minced garlic to the turkey, sauté for 2-3 minutes until softened.
Stir in the chili powder, kidney beans, and diced tomatoes. Let the mixture simmer for 5-7 minutes. Season with salt and pepper to taste.
Once the potato halves are baked, spoon a generous serving of the hearty turkey chili onto each half.
Top with a sprinkle of sharp cheddar cheese. If desired, place the assembled halves under the broiler for 1-2 minutes to melt the cheese slightly.
Serve warm and enjoy your nutritious and satisfying meal.