YOUR SOLIN GENERATED RECIPE
Crispy Baked Potato Skins with Lean Beef Chili and Melted Cheddar
Enjoy a hearty dish featuring crispy baked potato skins loaded with a savory lean beef chili and finished with melted sharp cheddar. This dish offers a satisfying crunch combined with a rich, spicy filling, perfect for an energizing meal any time of day.
INGREDIENTS
1 medium Potato (150g)
3 ounces Lean Ground Beef (85g)
1 ounce Sharp Cheddar Cheese (28g)
1/4 cup chopped Yellow Onion (40g)
1/2 teaspoon Olive Oil (2.5g)
1 teaspoon Chili Powder
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Wash and scrub the potato thoroughly. Pierce it with a fork and bake for 45-50 minutes until tender.
Once baked, allow the potato to cool slightly. Cut it in half lengthwise and scoop out most of the inside, leaving a thin layer attached to the skin.
Lightly brush the potato skins with olive oil, season with a pinch of salt and pepper, and return them to the oven for 10 minutes to crisp up.
While the skins crisp, heat a skillet over medium heat. Add the chopped onion and sauté until softened.
Add the lean ground beef to the skillet, breaking it up as it cooks. Season with chili powder, salt, and pepper. Cook until the beef is browned and fully cooked.
Fill each crispy potato skin with the warm beef chili mixture.
Top each filled skin with shredded sharp cheddar cheese.
Place the filled skins under the broiler for 2-3 minutes or until the cheese is melted and bubbly. Serve immediately.