Crispy Potato Skins Loaded with Lean Chili and Sharp Cheddar

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

Crispy Potato Skins Loaded with Lean Chili and Sharp Cheddar

YOUR SOLIN GENERATED RECIPE

Crispy Potato Skins Loaded with Lean Chili and Sharp Cheddar

Savor the comforting crunch of crispy potato skins generously filled with a lean, savory chili made from ground turkey, kidney beans, and rich tomato paste, all crowned with a layer of sharp cheddar and fresh green onions. This dish perfectly marries textures and flavors for a delightful meal any time of the day.

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NUTRITION

421kcal
Protein
36.6g
Fat
13.3g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato

3 ounces Lean Ground Turkey

1/4 cup Kidney Beans (canned, drained)

1 tablespoon Tomato Paste

1/4 cup Sharp Cheddar Cheese, shredded

2 tablespoons Green Onions, chopped

1/2 teaspoon Chili Powder

1/2 teaspoon Ground Cumin

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Wash the potato thoroughly and prick all over with a fork.

  • 2

    Bake the potato directly on the rack for about 45-50 minutes until it is tender.

  • 3

    While the potato bakes, heat a skillet over medium heat. Add the lean ground turkey and cook until browned, breaking it apart as it cooks.

  • 4

    Stir in kidney beans, tomato paste, chili powder, and cumin. Season with salt and black pepper. Let the mixture simmer for about 5-7 minutes until slightly thickened.

  • 5

    Once the potato is baked and cool enough to handle, cut it in half lengthwise and scoop out most of the flesh, leaving a thin border to maintain the skin’s shape.

  • 6

    Fill each potato skin with a portion of the lean chili mixture, then sprinkle the shredded sharp cheddar cheese on top.

  • 7

    Place the filled potato skins back in the oven for 5-7 minutes until the cheese melts and becomes bubbly.

  • 8

    Garnish with chopped green onions before serving.

Crispy Potato Skins Loaded with Lean Chili and Sharp Cheddar

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

Crispy Potato Skins Loaded with Lean Chili and Sharp Cheddar

YOUR SOLIN GENERATED RECIPE

Crispy Potato Skins Loaded with Lean Chili and Sharp Cheddar

Savor the comforting crunch of crispy potato skins generously filled with a lean, savory chili made from ground turkey, kidney beans, and rich tomato paste, all crowned with a layer of sharp cheddar and fresh green onions. This dish perfectly marries textures and flavors for a delightful meal any time of the day.

NUTRITION

421kcal
Protein
36.6g
Fat
13.3g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato

3 ounces Lean Ground Turkey

1/4 cup Kidney Beans (canned, drained)

1 tablespoon Tomato Paste

1/4 cup Sharp Cheddar Cheese, shredded

2 tablespoons Green Onions, chopped

1/2 teaspoon Chili Powder

1/2 teaspoon Ground Cumin

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Wash the potato thoroughly and prick all over with a fork.

  • 2

    Bake the potato directly on the rack for about 45-50 minutes until it is tender.

  • 3

    While the potato bakes, heat a skillet over medium heat. Add the lean ground turkey and cook until browned, breaking it apart as it cooks.

  • 4

    Stir in kidney beans, tomato paste, chili powder, and cumin. Season with salt and black pepper. Let the mixture simmer for about 5-7 minutes until slightly thickened.

  • 5

    Once the potato is baked and cool enough to handle, cut it in half lengthwise and scoop out most of the flesh, leaving a thin border to maintain the skin’s shape.

  • 6

    Fill each potato skin with a portion of the lean chili mixture, then sprinkle the shredded sharp cheddar cheese on top.

  • 7

    Place the filled potato skins back in the oven for 5-7 minutes until the cheese melts and becomes bubbly.

  • 8

    Garnish with chopped green onions before serving.