Name: Chili cheese potato skins
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 1 serving
Ingredients: 7 oz medium Yukon Gold potato, scrubbed; 16 olive oil cooking sprays; 1/2 tsp salt; 5 oz 99% lean ground turkey; 1 tsp chili powder; 1/2 tsp cumin; 1/4 tsp garlic powder; 1/4 cup tomato sauce; 1 tbsp tomato paste; 2 tbsp water; 3 tbsp reduced-fat cheddar cheese, shredded; 1 green onion, thinly sliced; 1 tsp lime juice

Instructions

Prep 15 min · Cook 55 min

Preheat the oven to 400°F. Prick the potato all over with a fork. Place it on a half-sheet pan and roast for 45 to 50 minutes until a knife slides easily into the center.
While the potato roasts, coat a skillet with cooking spray over medium-high heat. Add the ground turkey and let it sit for 2 minutes, then cook for 4 to 5 minutes more, breaking it into bits, until no pink remains and it is lightly browned. Stir in the chili powder, cumin, garlic powder, tomato sauce, tomato paste, water, and half the salt. Simmer for 10 minutes until thickened. Stir in the lime juice. Done when lightly browned and no pink remains, 165°F.
When the potato is cool enough to handle, cut it in half lengthwise. Scoop out the flesh, leaving a quarter-inch layer attached to the skin. Save the flesh for another use. Spray both sides of the skins with cooking spray and sprinkle the insides with the rest of the salt. Place them cut-side up on the pan and roast for 10 minutes until the edges are crispy.
Divide the turkey chili between the potato skins and top with the cheddar cheese. Return to the oven and bake for 5 minutes until the cheese is melted and bubbling. Top with sliced green onions.

Nutrition

Ingredients

Instructions

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