YOUR SOLIN GENERATED RECIPE
Creamy Loaded Baked Potato Boats
Russet potatoes roasted until tender and stuffed with savory ground turkey and a creamy Greek yogurt filling for a satisfying, velvety finish.
INGREDIENTS
1 medium russet potato
6 oz ground turkey 93%
0.5 cup non-fat greek yogurt
0.5 oz sharp cheddar cheese
0.25 tsp 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 pierce the russet potato several times with a fork.
Rub the potato skin with olive oil and a pinch of sea salt, then place directly on the oven rack to bake for 45 to 50 minutes until the center is soft.
While the potato bakes, brown the ground turkey in a non-stick skillet over medium heat, seasoning it with garlic powder, salt, and pepper until fully cooked.
Remove the potato from the oven and slice it in half lengthwise once it is cool enough to handle.
Scoop the potato flesh into a mixing bowl, leaving a thin layer against the skin to maintain the boat shape.
Mash the potato flesh with the non-fat Greek yogurt until smooth, then fold in the cooked ground turkey.
Spoon the mixture back into the potato shells and top each half with shredded sharp 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.