YOUR SOLIN GENERATED RECIPE
Creamy Loaded Baked Potato Boats
Roasted potato skins stuffed with seasoned ground turkey and tangy Greek yogurt for a velvety finish that satisfies every comfort food craving.
INGREDIENTS
1 medium Russet potato
6 oz Ground turkey
0.25 cup Nonfat Greek yogurt
0.5 oz Sharp cheddar cheese
0 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
1 tbsp Green onions
PREPARATION
Preheat your oven to 400°F and scrub the Russet potato thoroughly to remove any dirt.
Rub the potato skin with olive oil and a pinch of sea salt, then roast directly on the oven rack for 45-50 minutes until tender.
While the potato roasts, brown the ground turkey in a skillet over medium heat, seasoning it with garlic powder, salt, and black pepper until fully cooked.
Slice the roasted potato in half lengthwise and carefully scoop out the center flesh into a bowl, leaving a thin shell.
Mash the warm potato flesh with the Greek yogurt until smooth, then fold in the seasoned ground turkey.
Spoon the turkey and potato mixture back into the skins and top each half with shredded cheddar cheese.
Place the boats on a baking sheet and return to the oven for 5 minutes until the cheese is melted and bubbly.
Garnish with freshly sliced green onions and serve immediately.