Name: Loaded Chili Cheese Potato Skins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 medium Russet potato; 6 oz 93% lean ground beef; 0.25 cup tomato sauce; 1 tsp chili powder; 0.5 tsp ground cumin; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0 oz sharp cheddar cheese; 2 tbsp non-fat 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

Oven-baked potato skins filled with a savory lean beef chili and topped with sharp melted cheddar and a dollop of cool Greek yogurt.

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NUTRITION

Protein

45.2g

Fat

14.7g

Carbs

46.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet potato

6 oz 93% lean ground beef

0.25 cup tomato sauce

1 tsp chili powder

0.5 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0 oz sharp cheddar cheese

2 tbsp non-fat Greek yogurt

1 tbsp green onions

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PREPARATION

1
Preheat your oven to 400°F and bake the Russet potato for 45 to 50 minutes until the center is tender.
2
While the potato bakes, brown the lean ground beef in a skillet over medium heat until fully cooked.
3
Stir in the tomato sauce, chili powder, cumin, garlic powder, sea salt, and black pepper, then simmer the chili for 5 minutes.
4
Slice the baked potato in half lengthwise and scoop out the center flesh, leaving a thin layer against the skin.
5
Fill each potato shell generously with the beef chili mixture and sprinkle the shredded cheddar cheese over the top.
6
Place the filled skins back in the oven for 5 to 8 minutes until the cheese is bubbly and the skins are crispy.
7
Top each potato skin with a dollop of Greek yogurt and a sprinkle of sliced green onions before serving.