YOUR SOLIN GENERATED RECIPE
Crispy Chili Cheese Potato Skins
Russet potatoes baked until golden and hollowed out, then filled with a savory spiced turkey chili and topped with melted sharp cheddar for a satisfying crunch.
INGREDIENTS
1 medium Russet potato
6 oz Ground turkey
0.5 oz Sharp cheddar cheese
0.25 cup Non-fat Greek yogurt
1 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Chili powder
0.25 tsp Cumin
0.25 tsp Garlic powder
1 tbsp Green onions
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Scrub the Russet potato thoroughly and pierce it several times with a fork, then bake for 45 to 50 minutes until the center is tender.
While the potato bakes, heat the olive oil in a skillet over medium heat and brown the ground turkey until fully cooked.
Season the turkey with the sea salt, black pepper, chili powder, cumin, and garlic powder, stirring well to incorporate the spices.
Once the potato is cool enough to handle, slice it in half lengthwise and scoop out the flesh, leaving a quarter-inch shell.
Place the potato skins back on the baking sheet and roast for 10 minutes until the edges are golden and crispy.
Fill the crispy skins with the seasoned turkey mixture, top with the shredded sharp cheddar cheese, and broil for 2 minutes until the cheese is bubbly.
Top each potato skin with a dollop of non-fat Greek yogurt and a sprinkle of sliced green onions before serving warm.