YOUR SOLIN GENERATED RECIPE
Crispy Loaded Potato Skins with Lean Turkey Chili and Melted Cheddar
Enjoy a delightful twist on classic loaded potato skins. Crispy, oven-baked potato skins are filled with a hearty lean turkey chili enriched with tomato sauce, diced tomatoes, and black beans, then topped with a blanket of melted cheddar cheese. The medley of flavors creates a satisfying and balanced meal that's as nutritious as it is delicious.
INGREDIENTS
1 medium Russet Potato
4 ounces Lean Ground Turkey (93% lean)
1/4 cup shredded Cheddar Cheese
1/2 cup low sodium Tomato Sauce
1/2 cup Diced Tomatoes
1/2 cup drained Black Beans
1 teaspoon Chili Powder
1/2 teaspoon Olive Oil
Salt & Black Pepper to taste
PREPARATION
Preheat the oven to 400°F.
Wash the russet potato thoroughly. Bake the whole potato on a rack for about 45-50 minutes until tender.
Once cooled, cut the potato in half lengthwise and carefully scoop out most of the flesh, leaving a thin layer inside to maintain the skin shape.
Brush the insides lightly with 1/2 teaspoon olive oil and season with a pinch of salt and black pepper.
Place the potato skins back in the oven for 10 minutes to crisp up.
While the skins crisp, heat a non-stick pan over medium heat and add the lean ground turkey. Cook until browned and cooked through, breaking it apart as it cooks.
Stir in the tomato sauce, diced tomatoes, black beans, and chili powder. Season with salt and pepper. Let the mixture simmer for about 5-7 minutes so the flavors meld.
Spoon a generous amount of the turkey chili mixture into each crispy potato skin.
Top each filled skin with shredded cheddar cheese and place under the broiler for 2-3 minutes until the cheese is melted and slightly bubbly.
Serve warm and enjoy your loaded, protein-packed meal.