YOUR SOLIN GENERATED RECIPE
Loaded Russet Potato with Savory Toppings
Oven-roasted russet potato stuffed with lean ground turkey and sharp cheddar, topped with a dollop of creamy Greek yogurt and fresh green onions.
INGREDIENTS
1 medium russet potato
1 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
6 oz ground turkey 93% lean
0.25 tsp garlic powder
0.25 tsp smoked paprika
0.5 oz sharp cheddar cheese
0.25 cup plain non-fat Greek yogurt
1 tbsp green onions
PREPARATION
Preheat your oven to 400°F (200°C).
Scrub the russet potato clean and pat it dry. Pierce the skin several times with a fork.
Rub the potato with olive oil and sprinkle with half of the sea salt and black pepper.
Place the potato directly on the oven rack and bake for 45 to 60 minutes until the skin is crisp and the inside is tender.
While the potato bakes, heat a non-stick skillet over medium heat and add the ground turkey.
Season the turkey with garlic powder, smoked paprika, and the remaining salt and pepper. Cook until browned and fully cooked through, breaking it into small crumbles.
Once the potato is done, slice it open lengthwise and fluff the inside with a fork.
Stuff the potato with the cooked ground turkey and sprinkle the shredded cheddar cheese over the top while it is still hot to allow melting.
Top with a dollop of Greek yogurt and garnish with freshly sliced green onions before serving.