YOUR SOLIN GENERATED RECIPE
Crispy Roasted Potato Halves with Lean Turkey Chili and Melted Sharp Cheddar
Enjoy a hearty and flavorful dish featuring crispy roasted potato halves paired with a robust lean turkey chili, accented by a melt of sharp cheddar. The comforting blend of tender potatoes, spiced lean turkey, kidney beans, and juicy tomatoes creates the perfect balance of textures and tastes for a satisfying meal.
INGREDIENTS
1 medium Potato (150g)
4 oz Lean Ground Turkey
1/4 cup Kidney Beans
1/2 cup Diced Tomatoes
0.5 oz Sharp Cheddar Cheese
1/4 medium Onion
1 clove Garlic
1 tsp Chili Powder
1 tsp Cumin
1 tsp Olive Oil
PREPARATION
Preheat your oven to 425°F.
Wash the potato thoroughly, cut it in half, and score the flesh lightly with a knife. Drizzle with olive oil, sprinkle with a pinch of salt, and roast in the oven for about 25-30 minutes until the edges are crispy and the interior is tender.
In a medium skillet, heat the olive oil over medium heat. Sauté the chopped onion and garlic until softened, about 2-3 minutes.
Add the lean ground turkey to the skillet and cook until it starts to brown, breaking it up into small pieces.
Stir in the chili powder and cumin, mixing until the turkey is evenly coated with the spices.
Pour in the diced tomatoes and kidney beans, and let the chili simmer for 5-7 minutes so the flavors meld together.
Plate the roasted potato halves and spoon a generous serving of turkey chili over them.
Top with the melted sharp cheddar cheese by either microwaving the assembled dish for 30 seconds or placing under a broiler for 1-2 minutes until the cheese melts.
Serve immediately and enjoy your savory, comforting meal.