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 potatoes; 3 oz 93% lean ground turkey; 0.25 cup tomato puree; 1 tsp chili powder; 0.5 tsp ground cumin; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 oz shredded cheddar cheese; 0.25 cup plain non-fat Greek yogurt; 1 tbsp green onions; 0 tsp extra virgin olive oil

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

Crispy oven-baked potato skins loaded with savory turkey chili and melted cheddar, finished with a cool dollop of creamy Greek yogurt.

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NUTRITION

Protein

36.2g

Fat

10.2g

Carbs

37.7g

SERVINGS

1 serving

INGREDIENTS

0.5 medium Russet potatoes

3 oz 93% lean ground turkey

0.25 cup tomato puree

1 tsp chili powder

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

0.25 oz shredded cheddar cheese

0.25 cup plain non-fat Greek yogurt

1 tbsp green onions

0 tsp extra virgin olive oil

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Pierce the Russet potatoes with a fork and bake for 45-50 minutes until the centers are tender.
3
While potatoes bake, brown the ground turkey in a non-stick skillet over medium heat until fully cooked.
4
Stir in the tomato puree, chili powder, cumin, sea salt, and black pepper, simmering for 5 minutes until thickened.
5
Slice the baked potatoes in half lengthwise and scoop out the flesh, leaving a thin layer against the skin.
6
Lightly brush the skins with olive oil and bake for an additional 10 minutes until they reach a golden crispness.
7
Spoon the turkey chili into the potato skins and top with shredded cheddar cheese.
8
Return to the oven for 2-3 minutes until the cheese is melted and bubbly.
9
Serve each skin topped with a dollop of Greek yogurt and a sprinkle of fresh green onions.