YOUR SOLIN GENERATED RECIPE
Crispy Chili Cheese Potato Skins
Russet potato halves roasted until golden and filled with a savory, spiced ground turkey chili and melted sharp cheddar cheese for a satisfyingly crunchy texture.
INGREDIENTS
0.75 large Russet potato
5 oz 93% lean ground turkey
0.25 oz Shredded sharp cheddar cheese
0.25 cup Plain nonfat Greek yogurt
1 tbsp Tomato paste
0.25 cup Water
0.5 tsp Chili powder
0.25 tsp Cumin
0.25 tsp Garlic powder
0.25 tsp Onion 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 potato for 45 to 50 minutes until the center is tender.
While the potato bakes, brown the ground turkey in a non-stick skillet over medium heat until fully cooked.
Stir in the tomato paste, water, chili powder, cumin, garlic powder, onion powder, salt, and pepper into the turkey.
Simmer the chili mixture for 5 to 7 minutes until the liquid has reduced and the sauce has thickened.
Slice the baked potato in half lengthwise and scoop out the center, leaving a thin layer of flesh against the skin.
Fill each potato skin half with the turkey chili and top evenly with the shredded sharp cheddar cheese.
Place the skins back in the oven for 5 minutes or until the cheese is bubbly and the edges are crispy.
Top each skin with a dollop of Greek yogurt and a sprinkle of sliced green onions before serving.