YOUR SOLIN GENERATED RECIPE
Crispy Baked Potato Skins with Lean Chili and Melted Cheese
Enjoy a satisfying twist on a classic appetizer turned hearty meal. Crispy baked potato skins are loaded with a savory lean turkey chili, enhanced with kidney beans, bell pepper, and diced onion, and topped with melted reduced-fat cheddar for a balanced blend of crunch and creaminess.
INGREDIENTS
1 medium Russet Potato
4 ounces Lean Ground Turkey
1 ounce Reduced-Fat Cheddar Cheese
1/4 cup diced Red Bell Pepper
2 tablespoons diced Onion
1/4 cup drained Kidney Beans
Spices (Chili Powder, Salt, Pepper) to taste
PREPARATION
Preheat your oven to 400°F.
Wash the Russet potato thoroughly, then prick it with a fork. Bake it for 45-50 minutes until tender.
Once baked and cool enough to handle, slice the potato in half lengthwise and carefully scoop out most of the flesh, leaving a thin layer along the edges.
Place the hollowed potato skins on a baking sheet, brush lightly with a bit of olive oil or cooking spray, and return them to the oven for another 10 minutes until they turn crispy.
While the skins crisp up, in a skillet over medium heat, cook the lean ground turkey with the diced onion and red bell pepper. Season with chili powder, salt, and pepper. Once the turkey is mostly browned, stir in the drained kidney beans and cook for an additional 2-3 minutes.
Spoon the lean chili mixture evenly into each crispy potato skin.
Top each filled skin with the reduced-fat cheddar cheese and place them under a broiler for 2-3 minutes until the cheese is melted and bubbly.
Serve immediately and enjoy a balanced meal that provides roughly 37 grams of protein and around 465 calories.