YOUR SOLIN GENERATED RECIPE
Creamy Loaded Baked Potato Boats
Russet potato halves roasted until crispy and filled with a savory ground turkey and broccoli mash, topped with a dollop of tangy Greek yogurt and melted sharp cheddar.
INGREDIENTS
1 medium Russet potato
4 oz ground turkey
0.5 cup nonfat Greek yogurt
0.5 oz sharp cheddar cheese
1 cup broccoli florets
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 potato clean.
Pierce the potato several times with a fork and bake for 45-50 minutes until the skin is crisp and the inside is tender.
While the potato bakes, brown the ground turkey in a non-stick skillet over medium heat until fully cooked.
Steam the broccoli florets until tender-crisp, then finely chop them into small pieces.
Slice the baked potato in half lengthwise and carefully scoop out the flesh into a mixing bowl, leaving a thin shell.
Mash the potato flesh with the Greek yogurt, cooked turkey, chopped broccoli, sea salt, pepper, and garlic powder until well combined.
Spoon the mixture back into the potato skins, top with shredded cheddar cheese, and return to the oven for 5 minutes until the cheese is melted and bubbly.
Garnish with freshly sliced green onions and serve immediately.