YOUR SOLIN GENERATED RECIPE
Loaded Chili Cheese Potato Skins
Crispy oven-baked potato skins filled with a savory turkey and black bean chili, topped with melted sharp cheddar and a cool dollop of Greek yogurt.
INGREDIENTS
0.5 medium russet potato
5.5 oz ground turkey
0.25 cup black beans
0.25 oz sharp cheddar cheese
2 tbsp plain nonfat greek yogurt
0.25 tsp olive oil
1 tbsp tomato paste
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 onion
PREPARATION
Preheat oven to 400°F. Scrub the russet potato and pierce several times with a fork.
Bake the potato for 45-50 minutes or microwave for 7-10 minutes until tender.
While the potato cooks, heat a skillet over medium heat and brown the ground turkey until fully cooked.
Stir in the tomato paste, black beans, chili powder, cumin, garlic powder, sea salt, and black pepper.
Slice the cooked potato in half lengthwise and scoop out the center, leaving a 1/4-inch thick shell.
Brush the inside and outside of the skins with olive oil and bake for 5-7 minutes until the edges are crispy.
Fill the skins with the turkey chili mixture and sprinkle with the sharp cheddar cheese.
Return to the oven for 2-3 minutes until the cheese is melted and bubbly.
Serve each skin with a dollop of plain nonfat greek yogurt and a sprinkle of green onion.