YOUR SOLIN GENERATED RECIPE
Crispy Chili Cheese Potato Skins
Oven-roasted potato skins filled with savory ground turkey chili and topped with melted cheddar and a dollop of cool Greek yogurt for a satisfying, crunchy bite.
INGREDIENTS
0.5 large Russet potato
6 oz 93% lean ground turkey
0.25 cup Tomato puree
0.25 oz Sharp cheddar cheese
0.25 cup Nonfat Greek yogurt
0 tsp Extra virgin olive oil
0.5 tsp Chili powder
0.25 tsp Ground cumin
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 400°F and prick the Russet potato several times with a fork.
Bake the potato for 45-50 minutes until tender, then slice in half lengthwise and scoop out most of the flesh, leaving a thin layer against the skin.
In a skillet over medium heat, brown the ground turkey with chili powder, cumin, garlic powder, onion powder, sea salt, and black pepper.
Stir in the tomato puree and simmer for 5 minutes until the chili mixture has thickened and flavors are well combined.
Brush the inside and outside of the potato skins with extra virgin olive oil and bake for an additional 5-10 minutes until the edges are golden and crispy.
Fill the crispy skins generously with the turkey chili mixture and sprinkle with shredded sharp cheddar cheese.
Return the skins to the oven for 2-3 minutes until the cheese is melted and bubbly.
Top each potato skin with a dollop of nonfat Greek yogurt before serving hot.