YOUR SOLIN GENERATED RECIPE
Creamy Loaded Baked Potatoes
Oven-baked potatoes stuffed with savory ground turkey and tender broccoli, finished with a dollop of tangy Greek yogurt for a velvety texture.
INGREDIENTS
0.5 medium Russet potato
6 oz ground turkey 93% lean
0.5 cup broccoli florets
0.25 cup plain Greek yogurt
0.25 oz sharp cheddar cheese
0.5 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tbsp chives
PREPARATION
Preheat your oven to 400°F and pierce the Russet potato several times with a fork.
Rub the potato skin with olive oil and a pinch of sea salt, then bake directly on the oven rack for 45-50 minutes until the skin is crisp and the center is soft.
While the potato bakes, heat a non-stick skillet over medium heat and add the ground turkey, breaking it apart with a spatula.
Season the turkey with garlic powder, the remaining sea salt, and black pepper, cooking until browned and fully cooked through.
Steam the broccoli florets in a small amount of water until they are bright green and tender-crisp.
Once the potato is finished, slice it down the center and fluff the interior with a fork.
Stuff the potato with the cooked ground turkey and steamed broccoli, then sprinkle the shredded cheddar cheese over the top so it melts slightly.
Top the potato with a dollop of plain Greek yogurt and garnish with freshly chopped chives before serving.