YOUR SOLIN GENERATED RECIPE
Crispy Chili Cheese Potato Skins
Russet potatoes baked until golden and filled with a savory, protein-packed turkey chili topped with melted sharp cheddar cheese and a cooling dollop of Greek yogurt.
INGREDIENTS
0.75 medium Russet potatoes
6 oz Ground turkey
0.25 cup Tomato sauce
0.25 oz Cheddar cheese
0.13 cup Greek yogurt
0.5 tsp Chili powder
0.25 tsp Cumin
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Green onions
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Scrub the Russet potatoes and bake for 45-50 minutes until the centers are tender.
While potatoes bake, brown the ground turkey in a non-stick skillet over medium heat until fully cooked.
Stir in the tomato sauce, chili powder, cumin, garlic powder, sea salt, and black pepper; simmer for 5 minutes.
Slice the baked potatoes in half lengthwise and scoop out the flesh, leaving a 1/4-inch shell.
Fill the potato shells with the turkey chili mixture and sprinkle evenly with shredded cheddar cheese.
Return to the oven for 5-8 minutes until the cheese is bubbly and the skins are crispy.
Top each potato skin with a dollop of Greek yogurt and a sprinkle of fresh green onions before serving.