YOUR SOLIN GENERATED RECIPE
Chili Cheese Potato Skins
Crisp baked potato skins loaded with a protein-rich turkey chili and melted sharp cheddar, topped with a cool dollop of creamy Greek yogurt.
INGREDIENTS
0.75 medium Russet potato
5 oz extra lean ground turkey
3 tbsp black beans
0.25 cup tomato sauce
1 tsp chili powder
0.5 tsp cumin
0.25 tsp sea salt
0.25 tsp black pepper
0.25 oz sharp cheddar cheese
0.25 cup plain Greek yogurt
1 tbsp green onions
PREPARATION
Preheat your oven to 400°F and bake the Russet potato for 45-50 minutes until the skin is crisp and the inside is tender.
While the potato bakes, brown the ground turkey in a non-stick skillet over medium heat until fully cooked and no longer pink.
Stir in the black beans, tomato sauce, chili powder, cumin, sea salt, and black pepper, then simmer for 5 minutes to thicken the chili.
Slice the baked potato in half lengthwise and carefully scoop out the center, leaving a 1/4-inch thick shell to maintain structure.
Divide the turkey chili evenly between the two potato shells and sprinkle the shredded cheddar cheese over the top.
Place the stuffed skins under the broiler for 2-3 minutes until the cheese is melted and bubbling.
Finish the dish with a dollop of Greek yogurt and a sprinkle of sliced green onions before serving.