YOUR SOLIN GENERATED RECIPE
Crispy Chili Cheese Potato Skins
Russet potatoes baked until golden, then hollowed and filled with a savory, protein-packed turkey chili topped with melted sharp cheddar cheese.
INGREDIENTS
0.5 medium Russet potatoes
5 oz Ground turkey
0.25 oz Sharp cheddar cheese
0.25 cup Non-fat Greek yogurt
1 tbsp Tomato paste
0.5 tsp Chili powder
0.25 tsp Cumin
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Avocado oil
1 tbsp Green onions
PREPARATION
Preheat your oven to 400°F (200°C). Scrub the potatoes and prick them with a fork, then bake for 45-50 minutes until tender.
While potatoes bake, heat a non-stick skillet over medium-high heat. Add the ground turkey and cook until browned, breaking it into small crumbles.
Stir in the tomato paste, chili powder, cumin, garlic powder, salt, and pepper. Add a splash of water if needed to create a thick chili consistency, then simmer for 5 minutes.
Once potatoes are cool enough to handle, slice them in half lengthwise. Scoop out the centers, leaving about a 1/4-inch thick shell (save the insides for another meal).
Brush the inside and outside of the potato skins with avocado oil. Place them cut-side down on a baking sheet and roast for 5-7 minutes until the edges are crispy.
Flip the skins over and fill each with the turkey chili mixture. Sprinkle the shredded sharp cheddar cheese evenly over the top.
Return to the oven for 2-3 minutes until the cheese is melted and bubbly.
Top each skin with a dollop of Greek yogurt and a sprinkle of fresh green onions before serving.