YOUR SOLIN GENERATED RECIPE
Hearty Loaded Baked Potatoes with Savory Toppings
Oven-roasted russet potatoes stuffed with lean ground turkey and steamed broccoli, finished with a dollop of creamy Greek yogurt and sharp cheddar.
INGREDIENTS
1 medium Russet potato
0.5 tsp Extra virgin olive oil
0.25 tsp Sea salt
6 oz Ground turkey 93% lean
0.25 tsp Garlic powder
0.25 tsp Smoked paprika
0.25 tsp Black pepper
0.5 cup Broccoli florets
0.25 cup Plain Greek yogurt
1 tbsp Sharp cheddar cheese
1 tbsp Green onions
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Scrub the potato thoroughly, prick several times with a fork, and rub the skin with olive oil and sea salt.
Place the potato on the baking sheet and roast for 45 to 60 minutes, or until the skin is crisp and the inside is tender when pierced.
While the potato is roasting, heat a non-stick skillet over medium heat and add the ground turkey.
Cook the turkey until browned and cooked through, breaking it into crumbles and seasoning with garlic powder, smoked paprika, and black pepper.
Steam the broccoli florets in a steamer basket or microwave with a splash of water until bright green and tender-crisp.
Once the potato is done, slice it down the center and gently fluff the interior with a fork.
Layer the seasoned turkey and steamed broccoli inside the potato.
Garnish with the Greek yogurt, shredded cheddar, and sliced green onions before serving warm.