YOUR SOLIN GENERATED RECIPE
Crispy Chili Cheese Potato Skins
Twice-baked potato skins loaded with protein-packed turkey chili and melted cheddar, topped with a cool dollop of Greek yogurt for a satisfyingly crunchy texture.
INGREDIENTS
0.5 medium Russet potato
6 oz Ground turkey (93% lean)
0.25 cup Tomato puree
1 tsp Chili powder
0.5 tsp Cumin
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 oz Sharp cheddar cheese
0.5 cup Non-fat Greek yogurt
1 tbsp Green onions
0 tsp Olive oil
PREPARATION
Preheat your oven to 400°F. Pierce the potato several times with a fork and bake for 45-50 minutes until the center is tender.
While the potato is baking, brown the ground turkey in a non-stick skillet over medium heat until no longer pink.
Stir in the tomato puree, chili powder, cumin, garlic powder, sea salt, and black pepper, then let the mixture simmer for 5 minutes.
Once the potato is cool enough to handle, slice it in half lengthwise and scoop out most of the flesh, leaving a 1/4-inch thick shell.
Brush the inside and outside of the potato skins with olive oil and place them cut-side down on a baking sheet.
Bake the skins for 5-7 minutes, then flip and bake for another 5 minutes until they are golden and crispy.
Fill the potato shells evenly with the turkey chili mixture and sprinkle the shredded cheddar cheese over the top.
Return the skins to the oven for 2-3 minutes until the cheese is melted and bubbly.
Garnish with a generous dollop of Greek yogurt and a sprinkle of sliced green onions before serving.