Creamy Loaded Baked Potato Boats

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Loaded Baked Potato Boats

YOUR SOLIN GENERATED RECIPE

Creamy Loaded Baked Potato Boats

Tender Russet potatoes are twice-baked with a savory ground turkey and Greek yogurt filling, topped with sharp cheddar and crisp green onions.

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NUTRITION

445kcal
Protein
47.1g
Fat
13.4g
Carbs
45.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet potato

4 oz Ground turkey

0.38 cup Non-fat Greek yogurt

0.25 oz Sharp cheddar cheese

0.25 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Green onions

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Scrub the Russet potato thoroughly, pierce it several times with a fork, and rub the skin with olive oil and a pinch of sea salt.

  • 3

    Place the potato directly on the oven rack and bake for 45-50 minutes until the skin is crisp and the inside is tender.

  • 4

    While the potato bakes, brown the ground turkey in a non-stick skillet over medium-high heat until fully cooked, breaking it into small crumbles.

  • 5

    Remove the potato from the oven and slice it in half lengthwise. Scoop out the warm potato flesh into a mixing bowl, leaving a 1/4-inch thick shell.

  • 6

    Mash the potato flesh with the Greek yogurt, cooked turkey, garlic powder, remaining sea salt, and black pepper until creamy.

  • 7

    Spoon the mixture back into the potato shells, mounding it slightly, and top with the shredded sharp cheddar cheese.

  • 8

    Place the boats on a baking sheet and return to the oven for 5-8 minutes until the cheese is melted and bubbly.

  • 9

    Garnish with freshly sliced green onions and serve immediately.

Creamy Loaded Baked Potato Boats

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Loaded Baked Potato Boats

YOUR SOLIN GENERATED RECIPE

Creamy Loaded Baked Potato Boats

Tender Russet potatoes are twice-baked with a savory ground turkey and Greek yogurt filling, topped with sharp cheddar and crisp green onions.

NUTRITION

445kcal
Protein
47.1g
Fat
13.4g
Carbs
45.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet potato

4 oz Ground turkey

0.38 cup Non-fat Greek yogurt

0.25 oz Sharp cheddar cheese

0.25 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

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Scrub the Russet potato thoroughly, pierce it several times with a fork, and rub the skin with olive oil and a pinch of sea salt.

  • 3

    Place the potato directly on the oven rack and bake for 45-50 minutes until the skin is crisp and the inside is tender.

  • 4

    While the potato bakes, brown the ground turkey in a non-stick skillet over medium-high heat until fully cooked, breaking it into small crumbles.

  • 5

    Remove the potato from the oven and slice it in half lengthwise. Scoop out the warm potato flesh into a mixing bowl, leaving a 1/4-inch thick shell.

  • 6

    Mash the potato flesh with the Greek yogurt, cooked turkey, garlic powder, remaining sea salt, and black pepper until creamy.

  • 7

    Spoon the mixture back into the potato shells, mounding it slightly, and top with the shredded sharp cheddar cheese.

  • 8

    Place the boats on a baking sheet and return to the oven for 5-8 minutes until the cheese is melted and bubbly.

  • 9

    Garnish with freshly sliced green onions and serve immediately.