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; 7 oz 93% lean ground turkey; 0 tsp extra virgin olive oil; 0.25 cup tomato puree; 0.5 tsp chili powder; 0.25 tsp ground cumin; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 oz shredded sharp cheddar cheese; 2 tbsp plain nonfat Greek yogurt; 1 tbsp sliced green onions

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

Russet potato skins baked until golden and crisp, filled with a hearty, spiced turkey chili and topped with melted sharp cheddar cheese.

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NUTRITION

Protein

52.2g

Fat

22.0g

Carbs

46.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet potato

7 oz 93% lean ground turkey

0 tsp extra virgin olive oil

0.25 cup tomato puree

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 oz shredded sharp cheddar cheese

2 tbsp plain nonfat Greek yogurt

1 tbsp sliced green onions

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PREPARATION

1
Preheat oven to 400°F and bake the Russet potato for 45-50 minutes until tender.
2
Once cool enough to handle, slice the potato in half lengthwise and scoop out the flesh, leaving a 1/4-inch shell.
3
Brush the inside and outside of the potato skins with olive oil and return to the oven for 10 minutes until golden and crisp.
4
While skins crisp, brown the ground turkey in a non-stick skillet over medium heat until fully cooked.
5
Stir in the tomato puree, chili powder, cumin, garlic powder, sea salt, and black pepper, simmering for 3 minutes.
6
Spoon the turkey chili mixture into the prepared potato skins and sprinkle with shredded cheddar cheese.
7
Place back in the oven for 2-3 minutes until the cheese is bubbling and melted.
8
Top with a dollop of Greek yogurt and fresh green onions before serving.