YOUR SOLIN GENERATED RECIPE
Crispy Potato Skins with Lean Chili and Melty Cheddar
Savor the perfect blend of crispy baked potato skins filled with a hearty lean turkey chili, accented with kidney beans, diced tomatoes, and a touch of aromatic spices, then crowned with a layer of melty reduced-fat cheddar cheese. This dish offers a satisfying crunch and a robust flavor profile that makes it ideal for dinner while meeting your precise macro targets.
INGREDIENTS
1 medium Russet Potato (150g)
4 ounces Lean Ground Turkey (113g)
1/4 cup Reduced Fat Cheddar Cheese (28g)
1/4 cup Kidney Beans, canned (43g)
1/4 cup Diced Tomatoes, no salt added (60g)
1/8 cup diced Onion (20g)
1 tsp Chili Powder
1/4 tsp Garlic Powder
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F. Scrub the potato clean, then prick it a few times with a fork. Bake directly on the oven rack for about 45-50 minutes until the potato is tender.
Once baked, let the potato cool slightly, then cut it in half lengthwise. Scoop out most of the insides, leaving a thin border to maintain the skin structure. Reserve the scooped flesh for another use if desired.
In a skillet over medium heat, add the lean ground turkey. Break it up as it cooks and continue until it is browned. Drain any excess fat if necessary.
To the turkey, add the diced onions, and cook until softened. Stir in the kidney beans, diced tomatoes, chili powder, garlic powder, salt, and pepper. Let the mixture simmer for 5-7 minutes to blend the flavors.
Spoon a generous amount of the lean chili mixture into each potato skin. Top evenly with the reduced fat cheddar cheese.
Place the filled skins on a baking sheet and return to the oven. Broil on high for 3-5 minutes or until the cheese is melted and bubbly.
Serve warm and enjoy your crispy, protein-packed potato skins with lean chili and melty cheddar.