YOUR SOLIN GENERATED RECIPE
Crispy Baked Potato Skins with Lean Turkey Chili and Sharp Cheddar
Enjoy a hearty meal featuring crispy baked potato skins filled with a savory lean turkey chili, topped with melted sharp cheddar. Perfectly balanced between lean protein and comforting, flavorful veggies, this dish offers a satisfying crunch with creamy, melted cheese in every bite.
INGREDIENTS
1 medium Russet Potato
3 ounces Lean Ground Turkey
1/4 cup Sharp Cheddar Cheese
1/4 cup Diced Tomatoes
1/4 medium Onion
1 teaspoon Chili Powder
Pinch of Salt
PREPARATION
Preheat your oven to 400°F.
Wash the potato thoroughly and pierce with a fork. Bake for about 45 minutes or until tender.
Remove the potato from the oven and allow it to cool slightly. Carefully cut it in half and scoop out most of the center, leaving a thin shell to maintain structure.
Lightly brush the potato skins with a touch of salt and return them to the oven. Bake for an additional 10 minutes to crisp up the skins.
While the skins are crisping, heat a skillet over medium heat. Add the lean ground turkey and finely chopped quartered onion. Cook until the turkey is browned, breaking it up as it cooks.
Stir in the diced tomatoes and chili powder, and add a pinch of salt. Simmer for 5 minutes until flavors meld, forming a chunky turkey chili.
Spoon the turkey chili into the crispy potato skins.
Top each filled potato skin with the sharp cheddar cheese.
Place the filled skins under a broiler for 2-3 minutes or until the cheese is melted and bubbly. Keep an eye to prevent burning.
Serve warm and enjoy this flavorful, balanced dish.