YOUR SOLIN GENERATED RECIPE
Loaded Chili Cheese Baked Potatoes
Fluffy oven-roasted potatoes topped with a hearty, protein-packed turkey chili and melted sharp cheddar for a comforting meal with a smoky aroma.
INGREDIENTS
0.5 medium Russet potato
5 oz Ground turkey
0.25 cup Red kidney beans
0.25 cup Tomato puree
0.25 oz Sharp cheddar cheese
0.25 cup Plain nonfat Greek yogurt
0 tsp Extra virgin olive oil
0.5 tsp Chili powder
0.25 tsp Ground cumin
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Sliced green onions
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Scrub the Russet potato thoroughly, pierce it several times with a fork, and rub the skin with olive oil and a pinch of sea salt.
Place the potato on the baking sheet and roast for 45 to 50 minutes until the skin is crisp and the center is tender.
While the potato roasts, heat a non-stick skillet over medium heat and add the ground turkey, breaking it apart with a spatula.
Cook the turkey until browned, then stir in the chili powder, ground cumin, garlic powder, sea salt, and black pepper.
Add the tomato puree and kidney beans to the skillet, reduce heat to low, and simmer for 10 minutes until the sauce thickens.
Once the potato is finished, slice it down the center and gently fluff the interior with a fork.
Spoon the hot turkey chili mixture generously into the center of the potato.
Sprinkle the shredded sharp cheddar cheese over the chili and return the potato to the oven for 2 minutes to melt the cheese.
Top with a dollop of Greek yogurt and a sprinkle of sliced green onions before serving warm.