Name: Crispy Chili Cheese Potato Skins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 medium Russet potato; 2.25 oz Ground turkey (93% lean); 0.25 cup Tomato puree; 0.25 cup Nonfat Greek yogurt; 0.5 oz Shredded sharp cheddar cheese; 1 tsp Extra virgin olive oil; 0.5 tsp Chili powder; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Chopped scallions

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

Twice-baked potato skins filled with a savory turkey chili and topped with melted cheddar for a satisfying crunch in every bite.

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NUTRITION

Protein

37.3g

Fat

16.0g

Carbs

50.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet potato

2.25 oz Ground turkey (93% lean)

0.25 cup Tomato puree

0.25 cup Nonfat Greek yogurt

0.5 oz Shredded sharp cheddar cheese

1 tsp Extra virgin olive oil

0.5 tsp Chili powder

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Chopped scallions

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PREPARATION

1
Preheat oven to 400°F. Scrub the potato and pierce with a fork. Bake for 45-50 minutes until tender.
2
While potato bakes, brown the ground turkey in a non-stick skillet over medium heat until cooked through.
3
Stir in tomato puree, chili powder, garlic powder, salt, and pepper into the turkey. Simmer for 5 minutes until thickened.
4
Slice the baked potato in half lengthwise and scoop out most of the flesh, leaving a 0.25-inch shell.
5
Brush the skins with olive oil and return to the oven for 10 minutes until the edges are crispy.
6
Fill the skins with the turkey chili mixture and sprinkle with shredded cheddar cheese.
7
Bake for another 5 minutes until the cheese is bubbly and melted.
8
Top with a dollop of Greek yogurt and fresh scallions before serving.