Name: Loaded Chili Cheese Potato Skins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 medium Russet potato; 5.5 oz Ground turkey; 0.25 tbsp Extra virgin olive oil; 0.25 cup Tomato puree; 1 tsp Chili powder; 0.25 tsp Cumin; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 oz Sharp cheddar cheese; 0.25 cup Plain Greek yogurt; 1 tbsp Green onions

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Loaded Chili Cheese Potato Skins

Crispy potato skins baked to a golden crunch, then stuffed with a hearty protein-packed turkey chili and finished with a blanket of melted sharp cheddar cheese.

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NUTRITION

Protein

45.3g

Fat

27.2g

Carbs

29.6g

SERVINGS

1 serving

INGREDIENTS

0.5 medium Russet potato

5.5 oz Ground turkey

0.25 tbsp Extra virgin olive oil

0.25 cup Tomato puree

1 tsp Chili powder

0.25 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 oz Sharp cheddar cheese

0.25 cup Plain Greek yogurt

1 tbsp Green onions

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PREPARATION

1
Preheat oven to 400°F and bake the Russet potato for 45-50 minutes until the center is tender.
2
While the potato bakes, brown the ground turkey in a skillet over medium heat until fully cooked and no longer pink.
3
Stir in the tomato puree, chili powder, cumin, garlic powder, sea salt, and black pepper, then simmer for 5 minutes.
4
Slice the baked potato in half lengthwise, scoop out most of the flesh leaving a thin layer, and brush the skins with olive oil.
5
Roast the skins for 10 minutes until crisp, then fill the cavities with the turkey chili and top with shredded cheddar.
6
Return to the oven for 2-3 minutes until the cheese is melted and bubbling.
7
Garnish with a dollop of plain Greek yogurt and sliced green onions before serving.