YOUR SOLIN GENERATED RECIPE
Loaded Chili Cheese Potato Skins
Crispy baked potato skins are piled high with a savory turkey and black bean chili, then finished with melted sharp cheddar for a comforting, smoky bite.
INGREDIENTS
1 medium Russet potato
5 oz Ground turkey
0.25 cup Canned black beans
1 tbsp Tomato paste
0.25 cup Water
0.5 tsp Chili powder
0.25 tsp Ground cumin
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 oz Shredded sharp cheddar cheese
2 tbsp Plain non-fat Greek yogurt
1 tbsp Green onions
PREPARATION
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.
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.
Stir in the black beans, tomato paste, water, chili powder, cumin, sea salt, and black pepper. Simmer for 5-7 minutes until the liquid has reduced and the flavors are well combined.
Once the potato is cool enough to handle, slice it in half lengthwise. Scoop out the flesh, leaving about a quarter-inch border to create a sturdy skin.
Place the potato skins on a parchment-lined baking sheet. Fill each skin generously with the turkey chili mixture and top with the shredded cheddar cheese.
Return the skins to the oven and bake for an additional 5-8 minutes, or until the cheese is melted and bubbling.
Top each potato skin with a dollop of Greek yogurt and a sprinkle of sliced green onions before serving.