Name: Chili cheese potato skins
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 1 serving
Ingredients: 1 medium russet potato; 8 olive oil cooking sprays; 5 oz 99% lean ground turkey; 1/4 medium yellow onion, finely diced; 1 clove garlic, minced; 1 tbsp tomato paste; 3/4 tsp chili powder; 1/2 tsp cumin; 1/4 tsp salt; 2 tbsp water; 3 tbsp reduced-fat cheddar cheese, shredded; 1 green onion, sliced

Instructions

Prep 20 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 45 to 50 minutes until tender.
While the potato roasts, coat a small skillet with cooking spray and place over medium heat. Add the turkey and onion. Cook, breaking up the meat, until the turkey is no longer pink and the onion is soft, about 5 to 6 minutes. Add the garlic and cook for 30 seconds more. Stir in the tomato paste, chili powder, cumin, three quarters of the salt, and the water. Simmer for 5 minutes until thickened. Done when no longer pink, 165°F.
When the potato is cool enough to handle, cut it into thirds lengthwise. Scoop out the center of each piece, leaving a quarter inch of potato on the skin. Mist both sides of the skins with cooking spray and sprinkle with the remaining salt. Place them skin side up on a baking sheet and roast for 10 to 12 minutes until the edges are dry and crisp.
Flip the skins over. Divide the turkey chili evenly among the skins and top with the cheddar. Roast for 5 minutes until the cheese is melted and bubbly. Top with green onions and serve.

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Ingredients

Instructions

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