Crispy Potato Skins with Lean Chili and Melted Cheddar

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Potato Skins with Lean Chili and Melted Cheddar

YOUR SOLIN GENERATED RECIPE

Crispy Potato Skins with Lean Chili and Melted Cheddar

Enjoy a delicious twist on classic potato skins with a hearty lean turkey chili filling, topped with a touch of melted low-fat cheddar. This dish boasts crispy, oven-baked potato skins filled with a savory blend of ground turkey, kidney beans, and tomatoes, seasoned with chili powder and a hint of onion. Perfect for a balanced meal any time of day.

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NUTRITION

395kcal
Protein
37.4g
Fat
10.8g
Carbs
41.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (~150g)

4 ounces Lean Ground Turkey (~113g)

1/4 cup Kidney Beans (~43g)

1/4 cup Diced Tomatoes (~60g)

1/8 cup Onion (~15g)

1/4 cup Shredded Low-Fat Cheddar Cheese (~28g)

1 tsp Chili Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Scrub the potato clean, pierce it several times with a fork, and bake for about 45-50 minutes until tender.

  • 2

    Meanwhile, heat a non-stick skillet over medium heat. Add the lean ground turkey and cook until browned, breaking it apart while cooking.

  • 3

    Add diced onion to the skillet and sauté until softened, then stir in the kidney beans, diced tomatoes, and chili powder. Season with salt and pepper, and let the mixture cook for an additional 5 minutes.

  • 4

    Once the potato is baked, slice it in half lengthwise and carefully scoop out a portion of the center, leaving a sturdy shell.

  • 5

    Spoon the warm turkey chili mixture into the potato skins. Top evenly with shredded low-fat cheddar cheese.

  • 6

    Place the loaded potato skins under the broiler for 2-3 minutes, or until the cheese is melted and slightly bubbly. Serve warm.

Crispy Potato Skins with Lean Chili and Melted Cheddar

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Potato Skins with Lean Chili and Melted Cheddar

YOUR SOLIN GENERATED RECIPE

Crispy Potato Skins with Lean Chili and Melted Cheddar

Enjoy a delicious twist on classic potato skins with a hearty lean turkey chili filling, topped with a touch of melted low-fat cheddar. This dish boasts crispy, oven-baked potato skins filled with a savory blend of ground turkey, kidney beans, and tomatoes, seasoned with chili powder and a hint of onion. Perfect for a balanced meal any time of day.

NUTRITION

395kcal
Protein
37.4g
Fat
10.8g
Carbs
41.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (~150g)

4 ounces Lean Ground Turkey (~113g)

1/4 cup Kidney Beans (~43g)

1/4 cup Diced Tomatoes (~60g)

1/8 cup Onion (~15g)

1/4 cup Shredded Low-Fat Cheddar Cheese (~28g)

1 tsp Chili Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Scrub the potato clean, pierce it several times with a fork, and bake for about 45-50 minutes until tender.

  • 2

    Meanwhile, heat a non-stick skillet over medium heat. Add the lean ground turkey and cook until browned, breaking it apart while cooking.

  • 3

    Add diced onion to the skillet and sauté until softened, then stir in the kidney beans, diced tomatoes, and chili powder. Season with salt and pepper, and let the mixture cook for an additional 5 minutes.

  • 4

    Once the potato is baked, slice it in half lengthwise and carefully scoop out a portion of the center, leaving a sturdy shell.

  • 5

    Spoon the warm turkey chili mixture into the potato skins. Top evenly with shredded low-fat cheddar cheese.

  • 6

    Place the loaded potato skins under the broiler for 2-3 minutes, or until the cheese is melted and slightly bubbly. Serve warm.