YOUR SOLIN GENERATED RECIPE
Loaded Chili Cheese Potato Skins
Crispy oven-baked potato skins filled with a hearty, spiced turkey chili and topped with sharp melted cheddar for a satisfying crunch.
INGREDIENTS
0.5 medium Russet potato
7 oz Ground turkey (93% lean)
0.25 cup Tomato puree
0.25 cup Water
0.25 oz Sharp cheddar cheese
1 tsp Chili powder
0.25 tsp Ground cumin
0.25 tsp Garlic 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 whole Russet potato for 45-50 minutes until the center is tender.
While the potato bakes, brown the ground turkey in a skillet over medium heat until no pink remains.
Add the tomato puree, water, chili powder, cumin, garlic powder, salt, and pepper to the skillet and simmer for 5-7 minutes.
Slice the baked potato in half lengthwise and scoop out the flesh, leaving about a quarter-inch thick shell.
Place the potato shells cut-side up on a baking sheet and roast for 10 minutes until the edges are golden and crisp.
Spoon the turkey chili mixture generously into the potato shells and top with the shredded cheddar cheese.
Bake for an additional 3-5 minutes until the cheese is completely melted and bubbly.
Top with freshly sliced green onions and serve immediately.