Name: Crispy Chili Cheese Potato Skins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 medium Russet potato; 0.25 tsp Olive oil; 6 oz Ground turkey; 2 tbsp Tomato paste; 0.25 cup Water; 0.5 tsp Chili powder; 0.25 tsp Cumin; 0.25 tsp Garlic powder; 0.25 oz Sharp cheddar cheese; 0.25 cup Plain Greek yogurt; 1 tbsp Green onions; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Crispy Chili Cheese Potato Skins

Baked Russet potatoes filled with a savory, protein-packed turkey chili topped with melted sharp cheddar and cool Greek yogurt.

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NUTRITION

Protein

54.1g

Fat

26.5g

Carbs

29.6g

SERVINGS

1 serving

INGREDIENTS

0.5 medium Russet potato

0.25 tsp Olive oil

6 oz Ground turkey

2 tbsp Tomato paste

0.25 cup Water

0.5 tsp Chili powder

0.25 tsp Cumin

0.25 tsp Garlic powder

0.25 oz Sharp cheddar cheese

0.25 cup Plain Greek yogurt

1 tbsp Green onions

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Scrub the potato and prick it with a fork, then bake for 45 to 50 minutes until the center is tender.
3
Slice the potato in half lengthwise and scoop out the flesh, leaving a quarter-inch layer against the skin.
4
Brush the skins with olive oil and sprinkle with sea salt and black pepper.
5
Return the skins to the oven and bake for 10 minutes until they become crispy and golden.
6
While the skins bake, brown the ground turkey in a skillet over medium heat until fully cooked.
7
Stir in the tomato paste, water, chili powder, cumin, and garlic powder, simmering for 5 minutes until thickened.
8
Spoon the turkey chili into the potato skins and top with the shredded cheddar cheese.
9
Broil for 2 to 3 minutes until the cheese is bubbly and melted.
10
Garnish with a dollop of Greek yogurt and sliced green onions before serving.