YOUR SOLIN GENERATED RECIPE
Creamy Loaded Baked Potato Boats
Oven-roasted Russet potatoes stuffed with a savory blend of lean turkey and broccoli, finished with a dollop of velvety Greek yogurt for a protein-packed meal.
INGREDIENTS
1 medium Russet potato
4.5 oz ground turkey
0.5 cup non-fat Greek yogurt
0.25 oz sharp cheddar cheese
0.5 cup broccoli florets
1 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tbsp green onions
PREPARATION
Preheat oven to 400°F and roast the potato rubbed in olive oil and a pinch of salt for 45 minutes until tender.
Sauté the ground turkey in a non-stick skillet over medium heat until browned and fully cooked through.
Steam the broccoli florets until tender-crisp, then finely chop and stir them into the cooked turkey.
Season the turkey and broccoli mixture with garlic powder, sea salt, and black pepper.
Slice the baked potato in half lengthwise, scoop out the center, and mash the flesh with half of the Greek yogurt.
Combine the mashed potato with the turkey and broccoli mixture, then spoon it back into the potato skins.
Top the boats with shredded cheddar cheese and broil for 2-3 minutes until the cheese is golden and bubbly.
Garnish with the remaining Greek yogurt and sliced green onions before serving warm.