YOUR SOLIN GENERATED RECIPE
Crispy Chili Cheese Potato Skins
Russet potatoes baked until crisp and filled with a savory spiced turkey and black bean chili, topped with melted sharp cheddar and a dollop of cool Greek yogurt.
INGREDIENTS
1 medium Russet potatoes
5 oz Ground turkey
0.25 cup Black beans
0.25 oz Sharp cheddar cheese
1 tbsp Plain Greek yogurt
0.5 tsp Avocado oil
0.5 tsp Chili powder
0.25 tsp Cumin
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 and bake the whole Russet potatoes for 45-50 minutes until they are tender when pierced with a fork.
While the potatoes are baking, brown the ground turkey in a non-stick skillet over medium heat until it is fully cooked through.
Stir the rinsed black beans, chili powder, cumin, garlic powder, sea salt, and black pepper into the turkey and simmer for 2 minutes.
Once the potatoes are cool enough to handle, slice them in half lengthwise and scoop out the flesh, leaving about a quarter-inch shell.
Brush the inside and outside of the potato skins with avocado oil and place them back in the oven for 10 minutes until the edges are golden and crispy.
Divide the turkey chili mixture evenly among the four potato halves and sprinkle with the shredded sharp cheddar cheese.
Place the filled skins back in the oven for 3 minutes or until the cheese has completely melted and is starting to bubble.
Garnish each crispy potato skin with a dollop of Greek yogurt and a sprinkle of fresh green onions before serving warm.