YOUR SOLIN GENERATED RECIPE
Loaded Chili Cheese Potato Skins
Crispy baked potato skins filled with a savory, protein-packed turkey chili and topped with melted sharp cheddar for a satisfyingly crunchy texture.
INGREDIENTS
0.75 large Russet potato
6 oz 93% lean ground turkey
0.25 cup tomato puree
0.25 oz sharp cheddar cheese
2 tbsp plain nonfat Greek yogurt
1 tsp chili powder
0.5 tsp ground cumin
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp green onions
PREPARATION
Preheat your oven to 400°F and bake the Russet potato for 45-50 minutes until the center is tender when pierced with a fork.
While the potato bakes, brown the ground turkey in a non-stick skillet over medium-high heat until no pink remains.
Stir the tomato puree, chili powder, cumin, sea salt, and black pepper into the turkey and simmer on low heat for 5 minutes to meld flavors.
Once the potato is cool enough to handle, slice it in half lengthwise and scoop out the flesh, leaving about 1/4 inch of potato against the skin.
Place the skins on a baking sheet and bake for an additional 5-10 minutes until the edges are golden and crisp.
Spoon the turkey chili mixture into the hollowed potato skins and sprinkle evenly with the shredded sharp cheddar cheese.
Return the skins to the oven for 2-3 minutes or until the cheese is melted and bubbly.
Top each loaded skin with a dollop of Greek yogurt and a sprinkle of fresh green onions before serving warm.