YOUR SOLIN GENERATED RECIPE
Creamy Loaded Baked Potato Boats
Tender russet potatoes roasted until golden and stuffed with savory ground turkey and steamed broccoli in a velvety Greek yogurt sauce.
INGREDIENTS
1 medium Russet potato
4 oz Ground turkey 93% lean
0.5 cup Non-fat Greek yogurt
0.5 oz Sharp cheddar cheese
1 cup Broccoli florets
0.5 tbsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
1 tbsp Fresh chives
PREPARATION
Preheat your oven to 400°F (200°C). Scrub the potato, prick it several times with a fork, and bake for 45-50 minutes until tender.
While the potato bakes, heat olive oil in a skillet over medium heat. Add the ground turkey, sea salt, black pepper, and garlic powder, cooking until browned and crumbled.
Steam the chopped broccoli florets for 3-4 minutes until they are bright green and tender-crisp.
Once the potato is cool enough to handle, slice it in half lengthwise and scoop out the flesh into a medium mixing bowl, leaving a thin shell.
Mash the potato flesh with the Greek yogurt until smooth, then fold in the cooked turkey and steamed broccoli.
Spoon the creamy mixture back into the potato skins and top evenly with the shredded cheddar cheese.
Place the boats under the broiler for 2-3 minutes until the cheese is bubbly and golden, then garnish with fresh chives before serving.