Name: Loaded Chili Cheese Potato Skins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 medium Russet potato; 6 oz Ground turkey 93%; 0.13 cup Black beans; 1 tbsp Tomato paste; 1 tsp Chili powder; 0.5 tsp Cumin; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 oz Sharp cheddar cheese; 2 tbsp Plain Greek yogurt; 1 tbsp Green onions

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Loaded Chili Cheese Potato Skins

Crispy baked potato skins filled with a savory turkey and black bean chili, topped with melted sharp cheddar and a dollop of tangy Greek yogurt.

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NUTRITION

Protein

45.8g

Fat

18.8g

Carbs

30.6g

SERVINGS

1 serving

INGREDIENTS

0.5 medium Russet potato

6 oz Ground turkey 93%

0.13 cup Black beans

1 tbsp Tomato paste

1 tsp Chili powder

0.5 tsp Cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 oz Sharp cheddar cheese

2 tbsp Plain Greek yogurt

1 tbsp Green onions

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PREPARATION

1
Preheat your oven to 400°F. Scrub the potato clean, pierce it several times with a fork, and bake for 45-50 minutes until tender.
2
While the potato bakes, heat a non-stick skillet over medium-high heat. Add the ground turkey and cook until browned, breaking it into small crumbles.
3
Stir in the black beans, tomato paste, chili powder, cumin, sea salt, and black pepper. Add a splash of water if the mixture is too dry and simmer for 5 minutes.
4
Once the potato is cool enough to handle, cut it in half lengthwise. Scoop out most of the flesh, leaving about a quarter-inch thick shell.
5
Divide the turkey chili mixture evenly between the two potato skins and sprinkle with the shredded cheddar cheese.
6
Place the loaded skins back in the oven or under a broiler for 2-3 minutes until the cheese is melted and bubbly.
7
Top each skin with a dollop of Greek yogurt and a sprinkle of sliced green onions before serving.