YOUR SOLIN GENERATED RECIPE
Loaded Chili Cheese Potato Skins
Crispy baked potato skins are piled high with a savory turkey and black bean chili, then topped with melted sharp cheddar and a dollop of velvety Greek yogurt.
INGREDIENTS
0.75 medium Russet potato
6 oz Ground turkey
0.25 cup Black beans
0.25 oz Sharp cheddar cheese
2 tbsp Plain Greek yogurt
0.5 tsp Extra virgin olive oil
0.5 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 (200°C) and line a small baking sheet with parchment paper.
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 skin is crisp and the inside is tender.
While the potato bakes, heat the olive oil in a non-stick skillet over medium heat and add the ground turkey.
Cook the turkey until browned and crumbled, then stir in the black beans, chili powder, cumin, garlic powder, sea salt, and black pepper.
Once the potato is finished baking, slice it in half lengthwise and carefully scoop out the hot flesh, leaving a 1/4-inch thick shell.
Place the potato skins on the prepared baking sheet and fill each cavity generously with the turkey chili mixture.
Top each skin with the shredded sharp cheddar cheese and return to the oven for 5-8 minutes until the cheese is bubbly.
Remove from the oven and top with a dollop of plain Greek yogurt and a sprinkle of sliced green onions before serving.