Name: Chili cheese potato skins
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 1 serving
Ingredients: 3/4 medium russet potato, scrubbed; 6 oz 99% lean ground turkey; 1/4 medium yellow onion, finely diced; 1 tbsp tomato paste; 3/4 tsp chili powder; 1/2 tsp cumin; 1/4 tsp salt; 2 tbsp water; 1/4 cup light string cheese, finely chopped; 1 green onion, sliced; 4 olive oil cooking sprays

Nutrition

Per serving

440 calories

Protein: 53g; 48% of calories
Carbs: 39g; 35% of calories
Fat: 8g; 17% of calories

Instructions

Prep 15 min · Cook 1 hr

Preheat the oven to 400°F. Prick the potato with a fork several times. Place the potato directly on the oven rack and roast for 50 to 55 minutes until tender throughout.
While the potato roasts, place a small skillet over medium-high heat with a light coat of cooking spray. Add the ground turkey and onion, breaking the meat up with a spoon. Cook for 6 minutes until the turkey reaches 165°F. Stir in the tomato paste, chili powder, cumin, salt, and water. Simmer for 5 minutes until thickened, then remove from heat.
When the potato is cool enough to handle, cut it into three wedges. Carefully scoop out most of the flesh, leaving a 1/4-inch shell. Reserve the potato flesh for another use.
Place the skins on a sheet pan, coat the insides with cooking spray, and roast for 5 minutes. Remove from the oven, fill each skin with the turkey chili, and top with the chopped string cheese. Roast for 5 minutes more until the cheese is melted. Garnish with green onions.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes