YOUR SOLIN GENERATED RECIPE
Crispy Baked Potato Skins with Lean Beef Chili and Melted Cheese
Enjoy a satisfying twist on a classic comfort dish with crispy baked potato skins filled with a hearty lean beef chili topped with melted cheddar cheese. Each bite offers a delightful mix of textures and flavors—from the crunchy potato skin to the savory, spiced beef chili, perfectly balanced with the creamy, gooey cheese. A sprinkle of fresh cilantro adds a bright finishing touch, making this meal both indulgent and nourishing.
INGREDIENTS
1 medium Russet Potato (150g)
3 ounces Lean Ground Beef (95% lean, 85g)
1/4 cup shredded Cheddar Cheese (28g)
1/4 cup chopped Onion (40g)
1/4 cup Diced Tomatoes (60g)
1/2 teaspoon Chili Powder
1 tablespoon Fresh Cilantro (garnish)
PREPARATION
Preheat your oven to 400°F.
Wash the potato thoroughly and prick it with a fork. Bake the whole potato for 45-50 minutes until tender.
Meanwhile, in a skillet over medium heat, add the lean ground beef. Cook until browned, breaking it up with a spatula.
Add the chopped onion and cook until softened, about 3-4 minutes.
Stir in the diced tomatoes and chili powder, cooking for an additional 2-3 minutes to blend the flavors. Season with salt and pepper to taste.
Once the potato is baked and cool enough to handle, cut it in half lengthwise and scoop out most of the flesh, leaving a thin layer lining the skins.
Fill the potato skins with the lean beef chili mixture and top with shredded cheddar cheese.
Return the loaded potato skins to the oven for 5-7 minutes, or until the cheese is melted and bubbly.
Garnish with fresh cilantro and serve immediately.