YOUR SOLIN GENERATED RECIPE
Hearty Chili Cheese Potato Skins
Crispy baked potato skins loaded with protein-rich turkey chili and melted cheddar, topped with a dollop of cool Greek yogurt for a satisfyingly smoky finish.
INGREDIENTS
1 medium Russet potato
5 oz Ground turkey
0.25 cup Black beans
0.25 cup Tomato puree
0 oz Sharp cheddar cheese
0.25 cup Nonfat Greek yogurt
0 tsp Olive oil
0.5 tsp Chili powder
0.25 tsp 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 Russet potato for 45 to 50 minutes until the center is completely tender.
While the potato bakes, heat the olive oil in a skillet over medium heat and cook the ground turkey until fully browned.
Add the black beans, tomato puree, chili powder, cumin, garlic powder, sea salt, and black pepper to the skillet and simmer for 10 minutes.
Slice the baked potato in half lengthwise and scoop out the flesh, leaving about a quarter-inch thick shell.
Place the potato skins on a parchment-lined baking sheet and fill each cavity generously with the turkey chili mixture.
Top the chili with the shredded sharp cheddar cheese and return to the oven for 5 to 7 minutes until the cheese is melted and bubbly.
Remove from the oven and top each skin with a dollop of nonfat Greek yogurt to add creaminess and extra protein.
Garnish with the sliced green onions and serve immediately while the skins are hot and crispy.