YOUR SOLIN GENERATED RECIPE
Crispy Baked Potato Halves with Lean Chili and Sharp Cheddar
Enjoy a hearty yet balanced meal featuring crispy baked potato halves topped with a savory lean chili blend of ground turkey, black beans, and a medley of bell pepper and onion, finished with a sprinkle of sharp cheddar. It's a delicious fusion of textures—from the crisp potato skin to the rich, melted cheese—all while keeping the macros in check.
INGREDIENTS
1 baked potato half (approx 75g)
3 ounces lean ground turkey
1/4 cup canned black beans
1/8 cup shredded sharp cheddar
1/4 cup diced red bell pepper
1/4 cup chopped onion
PREPARATION
Preheat the oven to 400°F and prepare the baked potato half by scrubbing the potato, then cutting it in half. Brush lightly with olive oil, season with salt and pepper, and place skin-side up on a baking sheet.
Bake the potato halves for about 35-40 minutes until the skin is crispy and the interior is tender.
Meanwhile, heat a non-stick skillet over medium heat. Add the lean ground turkey and cook until browned, breaking it up into small pieces.
Stir in the diced red bell pepper and chopped onion, cooking until softened, about 3-4 minutes.
Mix in the canned black beans and allow the chili mixture to simmer for an additional 2-3 minutes. Season with your favorite chili spices such as cumin, paprika, and a pinch of salt.
Remove the potato halves from the oven. Spoon the warm turkey-chili mixture generously over each potato half.
Sprinkle the shredded sharp cheddar cheese on top and, if desired, return to the oven for an additional 2 minutes just to allow the cheese to melt.
Plate and enjoy a balanced meal that perfectly hits your protein and calorie goals.