YOUR SOLIN GENERATED RECIPE
Hearty Chili Cheese Potato Skins
Crispy baked potato skins loaded with protein-packed turkey chili and melted sharp cheddar, topped with a dollop of tangy Greek yogurt for a velvety finish.
INGREDIENTS
0.5 medium Russet potato
5 oz Ground turkey
0.5 tsp Olive oil
0.25 cup Diced yellow onion
0.25 cup Diced bell pepper
0.25 cup Tomato puree
0.5 tsp Chili powder
0.25 tsp Cumin
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 oz Shredded cheddar cheese
0.25 cup Plain Greek yogurt
1 tbsp Chopped green onions
PREPARATION
Preheat your oven to 400 degrees Fahrenheit and scrub the potato clean.
Pierce the potato with a fork and bake for 45-50 minutes until the center is tender.
While the potato bakes, heat olive oil in a skillet over medium heat and sauté the ground turkey, onion, and bell pepper until the turkey is browned.
Stir in the tomato puree, chili powder, cumin, sea salt, and black pepper, then let the chili simmer on low for 10 minutes.
Once the potato is cool enough to handle, slice it in half lengthwise and scoop out most of the flesh, leaving a quarter-inch shell.
Place the potato shells back on the baking sheet, spray lightly with oil, and bake for another 5-10 minutes until the edges are golden and crisp.
Fill each potato skin with the turkey chili mixture and sprinkle the shredded cheddar cheese evenly over the top.
Return to the oven for 2-3 minutes until the cheese is melted and bubbly.
Serve the potato skins topped with a dollop of Greek yogurt and a sprinkle of fresh green onions.