Name: Loaded chili cheese potato skins
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 1 serving
Ingredients: 6 oz Yukon Gold potatoes, scrubbed; 8 olive oil cooking sprays; 6 oz 99% lean ground turkey; 1/4 medium yellow onion, finely diced; 2 3/4 tsp tomato paste; 1 tsp chili powder; 1/2 tsp ground cumin; 3/4 tsp salt; 2 tbsp water; 3 1/2 tbsp reduced-fat cheddar cheese, shredded; 1 green onion, sliced

Nutrition

Per serving

453 calories

Protein: 53g; 46% of calories
Carbs: 36g; 31% of calories
Fat: 11g; 22% of calories

Instructions

Prep 15 min · Cook 55 min

Preheat the oven to 400°F. Prick the potatoes with a fork and roast on a sheet pan for 45 minutes until tender. While they roast, prepare the chili.
Heat a small skillet over medium heat and coat with cooking spray. Add the ground turkey and onion, cooking for 5 minutes while breaking up the meat. Stir in the tomato paste, chili powder, cumin, half the salt, and water. Simmer for 5 minutes until thickened and the turkey is cooked through. Done when opaque and cooked through, 165°F.
Slice the roasted potatoes in half lengthwise. Scoop out the centers, leaving a thin layer of potato against the skin. Place skins cut side up on the pan, spray with cooking spray, and sprinkle with the remaining salt. Bake for 10 minutes until crisp.
Divide the turkey chili evenly among the potato skins and top with shredded cheddar. Bake for 5 minutes until the cheese is melted and bubbling. Top with sliced green onions and serve.

Nutrition

Ingredients

Instructions

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