YOUR SOLIN GENERATED RECIPE
Crispy Chili Cheese Potato Skins
Twice-baked potato skins loaded with a savory turkey chili and melted cheddar, topped with a dollop of cool Greek yogurt for a zesty, satisfying crunch.
INGREDIENTS
0.5 medium Russet potato
6 oz ground turkey
0 oz sharp cheddar cheese
0.25 cup plain Greek yogurt
0 tsp extra virgin olive oil
2 tbsp tomato puree
0.5 tsp chili powder
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. Scrub the potato, pierce with a fork, and bake for 45-50 minutes until tender.
While the potato bakes, heat a non-stick skillet over medium-high heat. Add the ground turkey, breaking it up with a spatula.
Stir in the tomato puree, chili powder, garlic powder, sea salt, and black pepper. Cook until the turkey is browned and the sauce has thickened into a chili consistency.
Once the potato is cool enough to handle, slice it in half lengthwise. Scoop out the flesh, leaving about a 1/4-inch layer against the skin (save the extra potato for another use).
Brush the inside and outside of the potato skins with olive oil. Place them cut-side down on a baking sheet and roast for 5-7 minutes until the edges are golden and crisp.
Flip the skins over and fill each with the turkey chili mixture. Sprinkle the shredded cheddar cheese on top.
Return to the oven for 2-3 minutes until the cheese is melted and bubbly.
Serve immediately topped with a generous dollop of Greek yogurt and a sprinkle of sliced green onions.