Name: Chili cheese potato skins
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 1 serving
Ingredients: 3/4 medium russet potato, scrubbed; 8 olive oil cooking sprays; 3/4 tsp salt; 5 oz 99% lean ground turkey; 1/4 medium yellow onion, finely diced; 1 clove garlic, minced; 1/4 cup tomato sauce; 1 tsp chili powder; 1/2 tsp cumin; 3 tbsp reduced-fat cheddar cheese, shredded; 1 green onion, thinly sliced

Instructions

Prep 20 min · Cook 50 min

Preheat oven to 400°F. Prick the potato all over with a fork. Place it on a sheet pan and roast until tender when pierced with a knife, about 50 minutes. Remove and let cool for 5 minutes.
While the potato roasts, heat a small skillet over medium heat. Brown the ground turkey with the onion and garlic, breaking it up with a spoon, until the turkey reaches 165°F and is no longer pink. Stir in the tomato sauce, chili powder, cumin, and half the salt. Simmer for 10 minutes until thick and glossy.
Slice the roasted potato in half lengthwise. Scoop out the flesh into the turkey chili skillet, leaving a 1/4-inch shell of potato in the skin. Stir the chili to incorporate the potato flesh. Coat the inside and edges of the skins with cooking spray and the remaining salt.
Place the skins cut side up on the sheet pan. Roast for 10 minutes until the edges are golden and crispy. Spoon the chili and potato mixture into the skins and top with the cheddar. Return to the oven until the cheese is melted. Done when cheese is melted.
Transfer the loaded skins to a plate and garnish with sliced green onions.

Nutrition

Ingredients

Instructions

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