YOUR SOLIN GENERATED RECIPE
Chili Cheese Potato Skins
Crispy potato skins baked with a savory turkey chili, topped with melted sharp cheddar and a dollop of cool Greek yogurt.
INGREDIENTS
0.5 medium Russet potato
6 oz Ground turkey
1 tbsp Tomato paste
0.25 cup Water
1 tsp Chili powder
0.5 tsp Cumin
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.5 oz Sharp cheddar cheese
0.25 cup Greek yogurt
1 tbsp Green onions
PREPARATION
Preheat oven to 400°F and bake the potato for 45-50 minutes until tender.
While potato bakes, brown the ground turkey in a non-stick skillet over medium heat until fully cooked.
Stir in tomato paste, water, chili powder, cumin, garlic powder, and sea salt; simmer for 5 minutes until thickened.
Slice the baked potato in half lengthwise and scoop out most of the flesh, leaving a thin layer against the skin.
Place skins on a baking sheet, fill with the chili mixture, and top with shredded cheddar cheese.
Bake for 5-8 minutes until the cheese is bubbly and the skins are crisp.
Top with a dollop of Greek yogurt and sliced green onions before serving.