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; 16 olive oil cooking sprays; 5 oz 99% lean ground turkey; 1/4 medium yellow onion, diced; 1 clove garlic, minced; 1 tbsp tomato paste; 1 tsp chili powder; 1/2 tsp cumin; 3 tbsp water; 1/4 tsp salt; 1 tsp apple cider vinegar; 3 tbsp reduced-fat cheddar cheese, shredded; 2 tbsp nonfat Greek yogurt; 1 green onion, sliced

Instructions

Prep 20 min · Cook 55 min

Heat oven to 400°F. Prick the russet potato with a fork several times. Place it directly on the center oven rack and bake for 45 to 55 minutes until a knife slides into the center easily.
While the potato bakes, coat a skillet generously with cooking spray over medium heat. Add the onion and cook for 3 minutes until softened. Add the turkey and cook for 5 to 6 minutes, breaking it up with a spoon, until the meat is browned and the pan is dry. Done when browned and opaque in the center, 165°F.
Stir in the garlic, chili powder, and cumin, and cook for 1 minute until fragrant. Add the tomato paste, water, and salt. Simmer for 10 minutes until the liquid has thickened into a thick sauce. Stir in the vinegar, then remove from the heat.
When the potato is tender, remove from the oven and keep the oven at 400°F. Once cool enough to handle, cut the potato lengthwise into three wedges. Scoop out the flesh, leaving a 1/4-inch shell. Mash about half the flesh into the chili and reserve the rest. Place skins cut side up on a baking sheet, spray with cooking spray, and bake for 5 minutes.
Fill each potato skin with the turkey and potato chili mixture. Top with the shredded cheddar. Return to the oven and bake for 3 to 4 minutes until the cheese is melted and bubbly.
Transfer the loaded skins to a plate. Top each with a dollop of Greek yogurt and the sliced green onions. Serve the remaining mashed potato flesh on the side.

Nutrition

Ingredients

Instructions

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