YOUR SOLIN GENERATED RECIPE
Loaded Savory Turkey and Broccoli Baked Potatoes
Oven-roasted Russet potatoes stuffed with seasoned ground turkey and steamed broccoli, finished with a dollop of creamy Greek yogurt and sharp cheddar cheese.
INGREDIENTS
0.5 medium Russet potato
6 oz Ground turkey
0 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.5 cup Broccoli florets
0 oz Sharp cheddar cheese
0.25 cup Plain Greek yogurt
1 tbsp Fresh chives
PREPARATION
Preheat your oven to 400°F and scrub the potato clean, piercing it several times with a fork.
Rub the potato with half of the olive oil and a pinch of salt, then roast for 45-60 minutes until the skin is crisp and the center is tender.
While the potato roasts, heat the remaining olive oil in a skillet over medium heat and brown the ground turkey.
Season the turkey with garlic powder, salt, and pepper, breaking it into small crumbles as it cooks through.
Steam the broccoli florets until they are bright green and tender-crisp, then roughly chop them.
Slice the roasted potato open lengthwise and fluff the inside with a fork.
Stuff the potato with the seasoned turkey and chopped broccoli, then sprinkle with shredded cheddar cheese.
Return to the oven for 2-3 minutes to melt the cheese, then top with Greek yogurt and fresh chives before serving.