YOUR SOLIN GENERATED RECIPE
Loaded Baked Potatoes with Savory Toppings
Oven-roasted russet potato stuffed with lean ground turkey and steamed broccoli, topped with a dollop of tangy Greek yogurt and sharp cheddar.
INGREDIENTS
1 medium russet potato
0.5 tsp extra virgin olive oil
6 oz ground turkey 93% lean
0.5 cup broccoli florets
0.5 tsp garlic powder
0.5 tsp onion powder
0.25 tsp sea salt
0.25 tsp black pepper
0.5 oz sharp cheddar cheese
0.25 cup plain Greek yogurt 0%
1 tbsp green onions
PREPARATION
Preheat your oven to 400°F (200°C).
Scrub the russet potato thoroughly and pierce it several times with a fork. Rub the skin with the olive oil and a small pinch of sea salt.
Place the potato directly on the oven rack and bake for 45-50 minutes, or until the skin is crisp and the inside is tender when pierced with a knife.
While the potato is baking, heat a non-stick skillet over medium-high heat. Add the ground turkey and cook, breaking it apart with a spatula, until browned and cooked through.
Season the turkey with garlic powder, onion powder, sea salt, and black pepper. Stir well and set aside.
Steam the finely chopped broccoli florets for 3-4 minutes until they are tender-crisp and vibrant green.
Once the potato is finished, remove it from the oven and carefully slice it open lengthwise. Use a fork to fluff the potato flesh inside the skin.
Stuff the potato with the seasoned ground turkey and the steamed broccoli.
Sprinkle the shredded sharp cheddar cheese over the top and return the potato to the oven for 2-3 minutes until the cheese is melted and bubbly.
Remove from the oven and top with a dollop of plain Greek yogurt and a sprinkle of sliced green onions before serving.