YOUR SOLIN GENERATED RECIPE
Crispy Chili Cheese Potato Skins
Twice-baked potato skins loaded with protein-rich turkey chili and melted cheddar, finished with a cool dollop of Greek yogurt for a satisfyingly crunchy texture.
INGREDIENTS
0.5 medium Russet potato
6 oz ground turkey 93% lean
1 tbsp tomato paste
0.25 tsp chili powder
0.25 tsp cumin
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
0.25 oz sharp cheddar cheese
0.25 cup nonfat Greek yogurt
1 tbsp green onions
PREPARATION
Preheat your oven to 400°F and bake the Russet potato for 45 to 50 minutes until the center is tender.
While the potato bakes, brown the ground turkey in a non-stick skillet over medium heat until fully cooked.
Stir in the tomato paste, chili powder, cumin, garlic powder, sea salt, and black pepper until the meat is well coated.
Remove the potato from the oven, slice it in half lengthwise, and scoop out the flesh leaving about a quarter-inch shell.
Place the empty skins back on the baking sheet and roast for an additional 5 to 10 minutes until the edges are crisp.
Divide the turkey chili mixture between the two potato skins and top evenly with the shredded cheddar cheese.
Bake for another 3 to 5 minutes until the cheese is melted and bubbly.
Top each skin with a dollop of Greek yogurt and a sprinkle of sliced green onions before serving.