YOUR SOLIN GENERATED RECIPE
Hearty Loaded Baked Potatoes with Chives
Oven-roasted russet potatoes stuffed with savory ground turkey and steamed broccoli, topped with a dollop of tangy Greek yogurt and fresh chives for a creamy finish.
INGREDIENTS
1 medium Russet potato
5 oz 93% lean ground turkey
0.25 cup non-fat Greek yogurt
0.5 cup chopped broccoli
0.25 cup diced yellow onion
1 clove minced garlic
1 tsp extra virgin olive oil
1 tbsp chopped fresh chives
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp smoked paprika
PREPARATION
Preheat your oven to 400°F. Scrub the Russet potato clean and prick it several times with a fork to allow steam to escape.
Place the potato directly on the oven rack or a baking sheet and roast for 45 to 60 minutes until the skin is crisp and the inside is tender.
While the potato is roasting, heat the olive oil in a medium skillet over medium-high heat.
Add the diced onion and minced garlic to the skillet, sautéing for 2-3 minutes until translucent and fragrant.
Add the ground turkey to the skillet, breaking it up with a spatula. Season with sea salt, black pepper, and smoked paprika.
Cook the turkey until it is fully browned and no pink remains, then remove from heat.
Steam the chopped broccoli for 3-5 minutes until it is bright green and tender-crisp.
Once the potato is finished, slice it down the center and fluff the interior with a fork.
Stuff the potato with the cooked turkey mixture and steamed broccoli.
Top with a dollop of non-fat Greek yogurt and a sprinkle of fresh chives before serving.