YOUR SOLIN GENERATED RECIPE
Crispy Baked Potato Halves with Lean Turkey Chili and Melted Cheddar
Enjoy a hearty yet balanced dish featuring crispy baked potato halves loaded with a savory lean turkey chili, crowned with a layer of melted cheddar. The warm, comforting flavors and a satisfying crunch make it a delightful meal any time of day.
INGREDIENTS
1 medium Russet Potato (~150g)
4 ounces Lean Ground Turkey (93% Lean) (~113g)
1/4 cup Shredded Cheddar Cheese (~28g)
1/2 cup Diced Tomatoes (~125g)
1 tsp Chili Powder
1 tsp Ground Cumin
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C). Wash and scrub the russet potato thoroughly. Pat dry and slice it in half lengthwise.
Place the potato halves cut side up on a baking sheet lined with parchment paper. Sprinkle a little salt and pepper over the cut side. Bake for 25-30 minutes until the edges are crispy and the flesh is tender.
While the potatoes are baking, heat a non-stick skillet over medium heat. Add the lean ground turkey and cook, breaking it up with a spatula, until it is browned and cooked through. Drain any excess fat if necessary.
Stir in the diced tomatoes, chili powder, and ground cumin to the turkey. Season with salt and pepper to taste and let the chili simmer for 5-7 minutes to meld the flavors.
Once the potatoes are tender and crispy, remove them from the oven. Spoon an even layer of the lean turkey chili onto each potato half.
Sprinkle the shredded cheddar cheese on top of the turkey chili. Return the potatoes to the oven for an additional 3-4 minutes or until the cheese is melted and bubbly.
Remove from the oven and let cool for a minute before serving. Enjoy your crispy baked potato halves with a hearty turkey chili topping!