YOUR SOLIN GENERATED RECIPE
Loaded Chili Cheese Potato Skins
Crispy oven-baked potato skins loaded with a savory turkey and black bean chili, topped with melted sharp cheddar and a dollop of cool, creamy Greek yogurt.
INGREDIENTS
0.5 large Russet potato
3.5 oz ground turkey
0.25 cup black beans
1 tbsp tomato paste
0.5 tsp chili powder
0.25 tsp ground cumin
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp sea salt
0.13 tsp black pepper
0.25 oz sharp cheddar cheese
1.5 tbsp plain Greek yogurt
1 tbsp green onions
PREPARATION
Preheat your oven to 400°F and scrub the potato clean.
Pierce the potato with a fork and bake for 45-50 minutes until tender, then let it cool slightly.
While the potato bakes, brown the ground turkey in a non-stick skillet over medium heat until fully cooked.
Stir in the black beans, tomato paste, chili powder, cumin, garlic powder, onion powder, sea salt, and black pepper, adding a splash of water if needed to create a thick chili consistency.
Slice the potato in half lengthwise and scoop out most of the flesh, leaving about a quarter-inch thick shell.
Place the potato skins back in the oven for 5-8 minutes to crisp up the edges.
Fill each skin with the turkey chili mixture and sprinkle with the shredded cheddar cheese.
Return to the oven for 2-3 minutes until the cheese is melted and bubbly.
Top with a dollop of Greek yogurt and sliced green onions before serving.