YOUR SOLIN GENERATED RECIPE
Creamy Loaded Baked Potato Boats
Roasted Russet potatoes stuffed with savory ground turkey and a tangy Greek yogurt filling that creates a velvety texture in every bite.
INGREDIENTS
1 medium Russet potato
5 oz Ground turkey 93% lean
0.5 cup Non-fat Greek yogurt
1 tbsp Parmesan cheese
0.25 cup Broccoli florets
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Green onions
PREPARATION
Preheat oven to 400°F and pierce the Russet potato several times with a fork.
Place the potato directly on the oven rack and bake for 45-50 minutes until the skin is crisp and the center is tender.
While the potato bakes, brown the ground turkey in a non-stick skillet over medium heat until fully cooked and no longer pink.
Steam the broccoli florets until tender-crisp, then finely chop them into small pieces.
Slice the baked potato in half lengthwise and carefully scoop the flesh into a medium bowl, leaving a thin shell.
Add the Greek yogurt, garlic powder, sea salt, and black pepper to the potato flesh and mash until smooth and creamy.
Stir the cooked turkey, chopped broccoli, and parmesan cheese into the mashed potato mixture.
Spoon the filling back into the potato skins and return them to the oven for 5-10 minutes to heat through.
Garnish the potato boats with freshly chopped green onions and serve immediately.