YOUR SOLIN GENERATED RECIPE
Crispy Roasted Potato Boats with Lean Turkey Chili and Sharp Cheddar
Savor a delicious and hearty dish where a crispy roasted potato boat is filled with a savory lean turkey chili, accented with fresh tomato, bean, and bell pepper medley, and finished with a sprinkle of sharp cheddar cheese. The balance of textures and robust spices creates a comforting meal that's as nourishing as it is flavorful.
INGREDIENTS
1 medium Russet Potato (approx. 150g)
3 ounces Lean Ground Turkey (approx. 85g)
1/4 cup Kidney Beans, rinsed (approx. 43g)
1/3 cup Diced Tomatoes (approx. 55g)
1/4 cup Diced Red Bell Pepper (approx. 38g)
1/8 cup Diced Onion (approx. 20g)
0.5 ounce Sharp Cheddar Cheese, shredded (approx. 14g)
Seasonings: Chili Powder, Cumin, Garlic Powder, Salt & Pepper
PREPARATION
Preheat your oven to 400°F (200°C). Wash the potato thoroughly and pat dry. Prick the potato with a fork, then bake it directly on the oven rack for 45-50 minutes until tender and the skin is crispy.
While the potato is baking, heat a non-stick skillet over medium heat. Add the lean ground turkey and cook until it starts to brown, breaking it up into small pieces.
Stir in the diced onion, red bell pepper, and cook for 2-3 minutes until they soften. Then add the kidney beans and diced tomatoes, along with chili powder, cumin, garlic powder, salt, and pepper. Let the turkey chili simmer for 5-7 minutes to allow the flavors to meld.
Once the potato is done, remove it from the oven and slice it lengthwise. Carefully scoop out a portion of the inside, leaving a sturdy shell to form your boat.
Fill the potato boat with a generous portion of the lean turkey chili, then sprinkle the top with the shredded sharp cheddar cheese.
Return the filled potato boat to the oven or place under a broiler for 2-3 minutes until the cheese is melted and bubbly.
Serve warm and enjoy this balanced, protein-packed meal that fits perfectly within your nutritional goals.