YOUR SOLIN GENERATED RECIPE
Creamy Loaded Baked Potato Boats
Roasted potato skins filled with savory ground turkey and a velvety Greek yogurt sauce, topped with sharp melted cheddar and crisp green onions.
INGREDIENTS
0.75 medium Russet potato
4 oz ground turkey
0.5 cup nonfat Greek yogurt
0.5 oz shredded cheddar cheese
0.25 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
2 tbsp green onions
PREPARATION
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Scrub the potato clean, pierce it several times with a fork, and rub the skin with olive oil and a pinch of sea salt.
Bake the potato for 45 to 50 minutes, or until the skin is crisp and the inside is tender when pierced with a knife.
While the potato bakes, heat a non-stick skillet over medium heat and brown the ground turkey until fully cooked, seasoning it with garlic powder and black pepper.
Once the potato is cool enough to handle, slice it in half lengthwise and carefully scoop out the flesh into a mixing bowl, leaving a 1/4-inch thick shell.
Mash the potato flesh with the Greek yogurt until the texture is smooth and creamy.
Fold the cooked ground turkey into the potato and yogurt mixture until well combined.
Spoon the filling back into the potato shells, mounding it slightly, and top each boat with the shredded cheddar cheese.
Place the boats back in the oven or under the broiler for 2 to 3 minutes until the cheese is melted and bubbly.
Garnish with freshly sliced green onions and serve immediately.