YOUR SOLIN GENERATED RECIPE
Creamy Loaded Baked Potatoes
Oven-roasted potatoes stuffed with savory ground turkey and a dollop of velvety Greek yogurt, finished with fresh chives for a bright, satisfying crunch.
INGREDIENTS
1 medium Russet potato
6 oz Ground turkey (93% lean)
0.5 cup Non-fat Greek yogurt
1 cup Baby spinach
1 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Garlic powder
1 tbsp Fresh chives
PREPARATION
Preheat your oven to 400°F (200°C).
Scrub the Russet potato clean and prick it several times with a fork. Rub the skin with olive oil and a pinch of sea salt.
Place the potato directly on the oven rack and bake for 45 to 50 minutes until the skin is crisp and the inside is tender.
While the potato bakes, heat a non-stick skillet over medium heat and add the ground turkey.
Season the turkey with garlic powder, black pepper, and the remaining sea salt. Cook until browned and fully cooked through, breaking it into small crumbles.
Stir the baby spinach into the turkey and cook for 1 minute until just wilted, then remove from heat.
Once the potato is done, slice it down the center and fluff the inside with a fork.
Stuff the potato with the turkey and spinach mixture.
Top with a generous dollop of Greek yogurt and garnish with freshly chopped chives before serving.