Lightened Up Loaded Potato Skins

Hello, old friends!

I feel like I should explain why I've been MIA for the last few months. After we took the bar exam, I was mentally and physically drained. I almost immediately started an LL.M. program at Georgetown Law (to specialize in Tax - yes, I know I'm insane) and for some reason every time I sat down to write it felt forced. I decided not to force anything because it would lose a genuine feel that I think (I hope) my blog has had since the beginning.

I have still been cooking. Pretty much non-stop. And taking pictures. But I just didn't feel like saying anything.

THEN…on Friday, Justin and I both found out we passed the bar exam (YAY!!!!). I woke up Saturday and one of my first thoughts was, "I really want to write." I have no idea what was stopping me before now, and I have no idea if it will come back. BUT I wanted to write and share, so here I am.

Side note: my backup plan if I failed the bar was to open a food truck with my youngest brother, Cal (totally serious). I still have food truck dreams even though I'm officially a lawyer (after I get sworn in), so this will (hopefully) be a side job one day. 

THIS RECIPE. GAH. Such delicious game day food. AND only 75 calories per potato skin - what?!? No excuses.

 This comes from one of two cookbooks I've purchased this year: The Skinnytaste Cookbook. This is an EXCELLENT cookbook. Most of the recipes are naturally GF, so I'm a fan.

Here's what you need (from the Skinnytaste Cookbook . . .

5 russet baking potatoes

For the chili filling:

1 lb ground chicken
1/2 tsp salt
1 yellow onion, chopped
1/2 large yellow bell pepper, chopped
2 cloves of garlic, minced
2/3 cup canned diced tomatoes w/green chills
1/2 cup canned fat free refried beans
1 tsp cumin
2 tsp chili powder
1/2 tsp paprika

Potential toppings:

Scallions
Shredded sharp cheddar cheese
Light sour cream
Pico de gallo*
Homemade guacamole (recipe coming soon!)

One of the best pico de gallos I have ever had comes from Trader Joe's. I'm sure you're all shocked.

Here's what you do . . .

1. Pierce your potatoes with a fork and bake at 400 degrees for an hour (you can put them right on the oven rack). If you can easily pierce them with a fork, they're done. Remove them and let them cool.

2. In the meantime, make your chili! Heat a large skillet, drizzle some oil, and add the ground chicken and season with salt. Break it up with a spatula and cook until browned - about 5-6 minutes - until no longer pink.

3. Add onion, garlic, and bell pepper and cook until the veggies are soft - about 4-5 minutes. Add tomatoes, beans, cumin, chili powder, and paprika. Stir to combine and let simmer for at least 10 minutes. I like to let mine simmer for 30 to get it thick.

 4. Slice each potato in half and remove the filling (can be used later for mashed potatoes!) - leave a little layer around the edges so it can hold your chili and toppings. Cover with a little olive oil and salt and put them under the broiler for 3 minutes to crisp up.

5. Remove your potato skins from the broiler and set oven to 400. Fill potatoes with chili and top with cheese (if using). Bake for 3-4 minutes, or until cheese is melted.

6. Add your toppings! I literally use every topping I listed above, but use whatever you like best! Enjoy!

I really love this recipe. It's SO filling and it comes together really quickly. 

I'm hoping to get back to posting more often. It feels so good to be back :)