Name: Loaded Chili Cheese Potato Skins
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 1 serving
Ingredients: 0.5 large Russet potato; 6 oz ground turkey; 0.5 tsp olive oil; 0.25 cup tomato sauce; 1 tsp chili powder; 0.5 tsp ground cumin; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 oz cheddar cheese; 0.25 cup Greek yogurt; 1 stalk green onion

Instructions

Prep 10 min · Cook 50 min

Preheat your oven to 400°F (200°C).
Scrub the Russet potato thoroughly, prick it several times with a fork, and rub the skin with olive oil and a pinch of sea salt.
Place the potato directly on the oven rack and bake for 45 to 50 minutes until the skin is crispy and the inside is tender.
While the potato bakes, brown the ground turkey in a non-stick skillet over medium heat until fully cooked.
Stir in the tomato sauce, chili powder, ground cumin, garlic powder, remaining salt, and black pepper; simmer for 5 minutes until thickened.
Remove the potato from the oven and let it cool slightly. Slice it in half lengthwise and scoop out the flesh, leaving a 1/4-inch thick wall of potato against the skin.
Spoon the turkey chili mixture into the potato shells and sprinkle the shredded cheddar cheese evenly over the top.
Return the filled skins to the oven under the broiler for 2 to 3 minutes until the cheese is melted and bubbling.
Garnish with a dollop of Greek yogurt and sliced green onions before serving.

Nutrition

Ingredients

Instructions

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