Name: Chili cheese potato skins
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 1 serving
Ingredients: 3/4 medium russet potato, scrubbed; 8 olive oil cooking sprays; 6 oz 99% lean ground turkey; 1/4 cup tomato sauce; 1 tsp chili powder; 1/4 tsp garlic powder; 1/2 tsp ground cumin; 1/2 tsp salt; 2 tbsp water; 1 tsp lime juice; 2 1/2 tbsp reduced-fat cheddar cheese, shredded; 1 green onion, sliced

Instructions

Prep 20 min · Cook 55 min

Preheat the oven to 400°F. Prick the potato several times with a fork. Roast the potato directly on the oven rack for 45 to 50 minutes until tender. Remove and let cool for 10 minutes.
While the potato roasts, mist a small skillet with cooking spray and set over medium heat. Add the turkey and cook for 5 to 6 minutes, breaking it up with a spoon, until no pink remains and a few bits are lightly browned. Done when opaque in the center, 165°F.
Stir the garlic powder, chili powder, and cumin into the turkey and cook for 1 minute until fragrant. Add the tomato sauce, water, and one third of the salt. Simmer for 10 minutes until thickened. Stir in the lime juice and remove from heat.
Cut the potato into 4 lengthwise wedges. Scoop out most of the flesh, leaving a quarter inch attached to the skin. Mist the skins with cooking spray and season with one third of the salt. Place skins cut-side up on a sheet pan and bake for 8 to 10 minutes at 400°F until the edges are dry and crisp.
Divide the turkey chili among the potato skins and top with the shredded cheddar. Return to the oven and bake for 2 to 3 minutes until the cheese is melted. Garnish with green onions and the remaining salt.

Nutrition

Ingredients

Instructions

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