YOUR SOLIN GENERATED RECIPE
Crispy Baked Potato Skins with Lean Turkey Chili and Sharp Cheddar
Savor the comforting crunch of baked potato skins filled with a hearty lean turkey chili, topped with a melt of sharp cheddar. This dish delivers a satisfying combination of textures and flavors, from the crispy, seasoned potato to the robust, slightly spicy turkey chili, all balanced with the smooth richness of melted cheese.
INGREDIENTS
1 medium Baking Potato
6 ounces Lean Ground Turkey (93% lean)
1 ounce Sharp Cheddar Cheese
1/4 cup chopped Onion
1/4 cup chopped Red Bell Pepper
1/4 cup Diced Tomatoes (canned, no salt added)
1 tsp Minced Garlic
1 tsp Chili Powder
Olive Oil Cooking Spray
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F. Scrub the potato and prick it a few times with a fork. Bake the potato for about 45 minutes until tender.
Once baked, let the potato cool slightly. Cut it in half lengthwise and carefully scoop out most of the flesh, leaving a thin border to support the skin.
Lightly spray the potato skins with olive oil, season them with salt and pepper, and return them to the oven for 10-15 minutes or until they become crispy.
While the skins crisp up, heat a non-stick skillet over medium heat. Add the chopped onion, red bell pepper, and minced garlic. Sauté until softened, about 3-4 minutes.
Add the lean ground turkey to the skillet, breaking it apart as it cooks. Once the turkey is browned, stir in the diced tomatoes and chili powder. Allow the mixture to simmer for 5-7 minutes. Season with salt and pepper as needed.
Remove the crispy potato skins from the oven. Spoon a generous amount of the turkey chili into each potato skin, then top each with shredded sharp cheddar cheese.
Return the filled potato skins to the oven for an additional 3-5 minutes or until the cheese has melted.
Serve warm and enjoy your hearty, balanced meal.