YOUR SOLIN GENERATED RECIPE
Loaded Chili Cheese Potato Skins
Crispy baked potato skins filled with savory ground turkey chili and topped with melted sharp cheddar for a comforting, protein-packed meal.
INGREDIENTS
0.75 medium Russet potato
5 oz Ground turkey 93% lean
0.25 cup Tomato puree
1 tbsp Chili powder
0.25 tsp Cumin
0.25 tsp Garlic powder
0.5 oz Sharp cheddar cheese
0.25 cup Plain Greek yogurt
1 tbsp Green onions
0.5 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 400°F. Scrub the Russet potato thoroughly and prick it several times with a fork.
Place the potato directly on the oven rack and bake for 45-50 minutes, or until the skin is slightly crisp and the inside is tender.
While the potato is baking, heat a non-stick skillet over medium heat. Add the ground turkey and cook until browned and crumbled.
Stir in the tomato puree, chili powder, cumin, garlic powder, sea salt, and black pepper. Simmer on low for 5-7 minutes until the sauce has thickened into a hearty chili.
Once the potato is done, remove it from the oven and let it cool slightly. Slice it in half lengthwise and scoop out most of the flesh, leaving about a 1/4-inch thick shell.
Brush the inside and outside of the potato skins with olive oil and place them cut-side up on a baking sheet. Bake for 8-10 minutes until the edges are golden and crispy.
Fill each potato skin generously with the turkey chili mixture and sprinkle the shredded sharp cheddar cheese over the top.
Return the loaded skins to the oven for 2-3 minutes until the cheese is completely melted and bubbling.
Top each skin with a dollop of plain Greek yogurt and a sprinkle of sliced green onions before serving warm.