YOUR SOLIN GENERATED RECIPE
Loaded Chili Cheese Potato Skins
Crispy potato skins stuffed with a hearty turkey and bean chili, topped with melted sharp cheddar and a dollop of cool, creamy Greek yogurt.
INGREDIENTS
0.75 medium Russet potato
6 oz Ground turkey
0 tsp Extra virgin olive oil
2 tbsp Black beans
2 tbsp Tomato sauce
0.25 tsp Chili powder
0.25 tsp Cumin
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 oz Sharp cheddar cheese
2 tbsp Nonfat Greek yogurt
1 tbsp Green onions
PREPARATION
Preheat your oven to 400°F. Scrub the potato, pierce it with a fork, and bake for 45-50 minutes until tender.
While the potato bakes, brown the ground turkey in a non-stick skillet over medium-high heat until fully cooked.
Stir in the black beans, tomato sauce, chili powder, cumin, garlic powder, sea salt, and black pepper. Simmer on low for 5 minutes, then set aside.
Once the potato is cool enough to handle, cut it in half lengthwise and scoop out most of the flesh, leaving a 1/4-inch thick shell.
Brush the inside and outside of the potato skins with olive oil and place them cut-side down on a baking sheet. Roast for 5-7 minutes to crisp the skin.
Flip the skins over, fill them generously with the turkey chili mixture, and sprinkle with shredded cheddar cheese.
Return to the oven for 2-3 minutes until the cheese is melted and bubbly.
Top each skin with a dollop of Greek yogurt and sliced green onions before serving.