Name: Chili cheese potato skins
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 1 serving
Ingredients: 1 medium russet potato, scrubbed; 5 oz 93% lean ground beef; 1/4 medium yellow onion, finely diced; 1 clove garlic, minced; 1 tsp chili powder; 1/2 tsp ground cumin; 3 tbsp canned tomato sauce; 1 tsp apple cider vinegar; 1/4 tsp salt; 8 olive oil cooking sprays; 1 tbsp cheddar cheese, shredded; 3 tbsp nonfat Greek yogurt; 1 green onion, thinly sliced

Instructions

Prep 20 min · Cook 55 min

Preheat the oven to 400°F. Pierce the potato several times with a fork. Place directly on the oven rack and bake until the skin is slightly wrinkled and the center is tender when pierced with a knife, about 50 to 55 minutes. Remove and let cool for 10 minutes.
While the potato bakes, heat a skillet over medium-high heat. Add the ground beef and onion. Cook, breaking up the meat with a spoon, until the beef is browned and the onion is translucent, about 5 minutes. Stir in the garlic, chili powder, cumin, and half the salt. Cook for 1 minute until fragrant. Pour in the tomato sauce and simmer for 5 minutes until thickened. Stir in the vinegar, then taste and adjust seasoning. Done when meat is browned, 160°F.
Cut the potato in half lengthwise. Scoop out the flesh, leaving a 1/4 inch thick wall of potato in the skin. Reserve the flesh for another use. Lightly spray the inside and outside of the skins with cooking spray and sprinkle with the remaining salt. Place the skins cut side up on a baking sheet and bake for 10 minutes. Flip and bake for 5 minutes more until the edges are deeply golden and firm.
Divide the beef chili evenly between the the potato skins and top with the shredded cheddar. Return to the oven and bake until the cheese is melted and bubbling, about 3 to 5 minutes.
Transfer the potato skins to a plate. Top with dollops of Greek yogurt and the sliced green onions.

Nutrition

Ingredients

Instructions

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