YOUR SOLIN GENERATED RECIPE
Creamy Loaded Baked Potato Boats
Roasted potato halves filled with savory ground turkey and leafy spinach, topped with a dollop of velvety Greek yogurt and melted sharp cheddar.
INGREDIENTS
1 medium Russet potato
5 oz Ground turkey
1 cup Fresh spinach
0.5 cup Plain nonfat Greek yogurt
0.5 oz Sharp cheddar cheese
1 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
1 tbsp Chopped chives
PREPARATION
Preheat your oven to 400°F (200°C).
Scrub the Russet potato and prick several times with a fork, then bake directly on the oven rack for 45-50 minutes until tender.
While the potato bakes, heat the olive oil in a skillet over medium heat and brown the ground turkey until fully cooked.
Add the fresh spinach, sea salt, black pepper, and garlic powder to the skillet, stirring until the greens are wilted.
Slice the baked potato in half lengthwise and carefully scoop out a small portion of the center to create a boat shape.
In a small bowl, mix the scooped-out potato flesh with half of the Greek yogurt, then fold this mixture into the turkey and spinach.
Stuff the turkey and potato mixture back into the potato skins and sprinkle with the sharp cheddar cheese.
Return the stuffed boats to the oven for 5 minutes or until the cheese is melted and bubbly.
Top each boat with the remaining Greek yogurt and a sprinkle of fresh chives before serving.