Crispy Baked Potato Skins Loaded with Lean Beef Chili and Sharp Cheddar

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

Crispy Baked Potato Skins Loaded with Lean Beef Chili and Sharp Cheddar

YOUR SOLIN GENERATED RECIPE

Crispy Baked Potato Skins Loaded with Lean Beef Chili and Sharp Cheddar

Enjoy a comforting plate of crispy baked potato skins filled with a savory lean beef chili, accented by the sweetness of bell pepper and onion, and topped with a sprinkle of sharp cheddar cheese. This dish offers a delightful crunch in every bite, balancing hearty flavors with a satisfying crisp texture—a perfect meal to indulge in any time of the day.

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NUTRITION

442kcal
Protein
37.3g
Fat
16.5g
Carbs
39.2g

SERVINGS

1 serving

INGREDIENTS

1 medium baked potato (~150g)

4 oz lean ground beef (95% lean, ~113g)

1 oz sharp cheddar cheese, shredded (~28g)

1/4 cup diced onion (~40g)

1/4 cup diced red bell pepper (~40g)

1/4 cup diced tomatoes, no salt added (~60g)

1 tsp chili powder

1/2 tsp cumin

Salt and black pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Bake the whole potato until tender (about 45-60 minutes), or microwave it until soft for a quicker version. Allow it to cool slightly.

  • 3

    Slice the potato in half lengthwise and gently scoop out the center, leaving a thin layer of potato attached to the skin.

  • 4

    Place the potato skins on a baking sheet and return to the oven for 10 minutes to crisp up.

  • 5

    While the skins crisp, heat a skillet over medium heat and add the lean ground beef. Cook until it begins to brown.

  • 6

    Add diced onion and bell pepper to the beef and sauté until soft, about 3-4 minutes.

  • 7

    Stir in the diced tomatoes, chili powder, cumin, salt, and pepper. Simmer the mixture for an additional 3-4 minutes until well combined.

  • 8

    Spoon the warm beef chili into the crisped potato skins, then top each with shredded sharp cheddar cheese.

  • 9

    Return the loaded skins to the oven for 5 minutes or until the cheese is melted and bubbly.

  • 10

    Serve immediately and enjoy your crispy, savory meal.

Crispy Baked Potato Skins Loaded with Lean Beef Chili and Sharp Cheddar

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

Crispy Baked Potato Skins Loaded with Lean Beef Chili and Sharp Cheddar

YOUR SOLIN GENERATED RECIPE

Crispy Baked Potato Skins Loaded with Lean Beef Chili and Sharp Cheddar

Enjoy a comforting plate of crispy baked potato skins filled with a savory lean beef chili, accented by the sweetness of bell pepper and onion, and topped with a sprinkle of sharp cheddar cheese. This dish offers a delightful crunch in every bite, balancing hearty flavors with a satisfying crisp texture—a perfect meal to indulge in any time of the day.

NUTRITION

442kcal
Protein
37.3g
Fat
16.5g
Carbs
39.2g

SERVINGS

1 serving

INGREDIENTS

1 medium baked potato (~150g)

4 oz lean ground beef (95% lean, ~113g)

1 oz sharp cheddar cheese, shredded (~28g)

1/4 cup diced onion (~40g)

1/4 cup diced red bell pepper (~40g)

1/4 cup diced tomatoes, no salt added (~60g)

1 tsp chili powder

1/2 tsp cumin

Salt and black pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Bake the whole potato until tender (about 45-60 minutes), or microwave it until soft for a quicker version. Allow it to cool slightly.

  • 3

    Slice the potato in half lengthwise and gently scoop out the center, leaving a thin layer of potato attached to the skin.

  • 4

    Place the potato skins on a baking sheet and return to the oven for 10 minutes to crisp up.

  • 5

    While the skins crisp, heat a skillet over medium heat and add the lean ground beef. Cook until it begins to brown.

  • 6

    Add diced onion and bell pepper to the beef and sauté until soft, about 3-4 minutes.

  • 7

    Stir in the diced tomatoes, chili powder, cumin, salt, and pepper. Simmer the mixture for an additional 3-4 minutes until well combined.

  • 8

    Spoon the warm beef chili into the crisped potato skins, then top each with shredded sharp cheddar cheese.

  • 9

    Return the loaded skins to the oven for 5 minutes or until the cheese is melted and bubbly.

  • 10

    Serve immediately and enjoy your crispy, savory meal.