YOUR SOLIN GENERATED RECIPE
Creamy Loaded Baked Potato Boats
Crispy Russet potatoes are stuffed with savory ground turkey and wilted spinach, then finished with a dollop of cool, creamy Greek yogurt and sharp melted cheddar for a satisfying crunch.
INGREDIENTS
1 medium Russet potato
5 oz Ground turkey (93% lean)
0.33 cup Nonfat Greek yogurt
0.5 oz Sharp cheddar cheese
1 cup Fresh baby spinach
0.5 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Green onions
PREPARATION
Preheat your oven to 400°F (200°C).
Scrub the potato clean, prick it several times with a fork, rub the skin with olive oil and sea salt, and bake for 45 to 50 minutes until the skin is crispy and the center is tender.
While the potato bakes, brown the ground turkey in a non-stick skillet over medium heat until fully cooked.
Add the fresh baby spinach to the skillet with the turkey and sauté just until wilted, then season the mixture with black pepper.
Slice the baked potato in half lengthwise and carefully scoop out the flesh into a bowl, leaving a thin wall to maintain the boat shape.
Mash the potato flesh with the Greek yogurt until smooth and creamy, then fold in the turkey and spinach mixture.
Spoon the filling back into the potato skins, top with the shredded cheddar cheese, and return to the oven for 5 minutes until the cheese is bubbly.
Garnish with freshly sliced green onions and serve immediately.