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

Instructions

Prep 20 min · Cook 50 min

Preheat the oven to 400°F. Prick the potato with a fork and bake directly on the oven rack for 50 minutes until tender. Meanwhile, prepare the remaining ingredients.
Coat a small skillet with cooking spray and set over medium-high heat. Brown the turkey, onion, and garlic for 5 minutes, breaking the meat into small crumbles and adding a splash of the water if sticking occurs. Stir in the tomato paste, chili powder, cumin, half the salt, and the remaining water. Simmer for 5 minutes until the liquid has evaporated and the turkey is cooked through. Finish with the lime juice. Done when opaque in the center, 165°F.
When the potato is cool enough to handle, cut it in half lengthwise. Scoop out the flesh, leaving a quarter-inch border, to create two boat-shaped skins. Reserve the flesh for another use. Lightly coat both sides of the skins with cooking spray and sprinkle with the remaining salt. Place on a sheet pan and bake for 5 minutes until the edges are crisp.
Divide the turkey chili between the two skins and top with shredded cheese. Return to the oven and bake for 5 minutes more until the cheese is melted. Transfer to a plate and top with Greek yogurt and green onions.

Nutrition

Ingredients

Instructions

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