Name: Chili cheese potato skins
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 1 serving
Ingredients: 1 medium russet potato, scrubbed; 16 olive oil cooking sprays; 1 tsp salt; 5 oz 99% lean ground turkey; 1 tsp chili powder; 1/2 tsp cumin; 1/4 tsp garlic powder; 3 tbsp canned tomato sauce; 2 tbsp water; 1 tsp lime juice; 2 tbsp reduced-fat cheddar cheese, shredded; 2 1/2 tbsp plain nonfat Greek yogurt; 1 scallions, sliced

Instructions

Prep 20 min · Cook 45 min

Preheat the oven to 400°F. Prick the potato several times with a fork. Roast on a half-sheet pan for 45 minutes until tender.
While the potato roasts, coat a medium skillet with cooking spray and heat over medium-high heat. Add the turkey and cook for 5 to 6 minutes, letting it sit between stirs to brown, until cooked through. Stir in the chili powder, cumin, garlic powder, tomato sauce, water, and three-quarters of the salt. Simmer for 10 minutes until thick, then stir in the lime juice. Done when opaque and browned, 165°F.
When the potato is cool enough to handle, cut it into 3 long wedges. Scoop out most of the flesh, leaving a quarter-inch layer attached to the skin. Save the extra potato for another use. Coat both sides of the skins with cooking spray and the rest of the salt. Place skin-side up on the sheet pan and roast for 5 minutes. Flip cut-side up and roast for 5 minutes more until the edges are crispy. Done when browned and crispy on edges.
Divide the turkey chili among the potato skins and top with the cheddar cheese. Roast for 3 minutes until the cheese is melted. Done when cheese is melted and bubbly.
Top each potato skin with a dollop of Greek yogurt and a sprinkle of scallions.

Nutrition

Ingredients

Instructions

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