YOUR SOLIN GENERATED RECIPE
Chili Cheese Potato Skins
Crispy baked potato skins loaded with protein-rich turkey chili and melted sharp cheddar, topped with a dollop of tangy Greek yogurt and fresh green onions.
INGREDIENTS
0.5 medium Russet potato
7 oz Ground turkey
0.25 cup Tomato sauce
1 tsp Chili powder
0.5 tsp Ground cumin
0.5 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 oz Shredded cheddar cheese
0.25 cup Plain Greek yogurt
1 tbsp Sliced green onions
PREPARATION
Preheat your oven to 400°F and bake the russet potato for 45-50 minutes until the center 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 tomato sauce, chili powder, cumin, garlic powder, sea salt, and black pepper into the turkey skillet.
Simmer the chili mixture for 5 minutes until the sauce has thickened and the spices are well incorporated.
Slice the baked potato in half lengthwise and scoop out the flesh, leaving a thin layer against the skin to maintain structure.
Fill the hollowed potato shells with the turkey chili and sprinkle the shredded cheddar cheese evenly over the top.
Return the loaded skins to the oven for 5 to 7 minutes until the cheese is melted and the edges are crispy.
Top each potato skin with a dollop of Greek yogurt and a sprinkle of sliced green onions before serving hot.