YOUR SOLIN GENERATED RECIPE
Loaded Chili Cheese Potato Skins
Crispy baked potato skins filled with a hearty turkey and black bean chili, topped with melted sharp cheddar and a dollop of cool, creamy Greek yogurt.
INGREDIENTS
0.5 large Russet potato
5.5 oz Ground turkey
0.25 cup Black beans
2 tbsp Tomato paste
0.25 cup Yellow onion
1 tsp Chili powder
0.5 tsp Cumin
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 oz Sharp cheddar cheese
2 tbsp Plain Greek yogurt
1 tbsp Green onions
PREPARATION
Preheat your oven to 400°F. Scrub the Russet potato thoroughly and pierce the skin several times with a fork.
Bake the potato directly on the oven rack for 45-50 minutes until the center is tender. Remove and let cool for 10 minutes.
While the potato bakes, brown the ground turkey and diced yellow onion in a non-stick skillet over medium heat until the meat is fully cooked.
Stir in the tomato paste, rinsed black beans, chili powder, cumin, garlic powder, sea salt, and black pepper. Simmer for 5 minutes, adding a tablespoon of water if the mixture is too dry.
Slice the baked potato in half lengthwise. Scoop out most of the flesh, leaving about a 1/4-inch shell to create the skins.
Place the skins on a baking sheet and fill them generously with the turkey chili mixture. Top with shredded sharp cheddar cheese.
Bake for an additional 5-8 minutes until the cheese is melted and bubbly. Garnish with a dollop of Greek yogurt and sliced green onions before serving.