YOUR SOLIN GENERATED RECIPE
Loaded Baked Potatoes with Savory Toppings
Fluffy baked potatoes stuffed with lean ground turkey and steamed broccoli, finished with a dollop of creamy Greek yogurt and a sprinkle of savory nutritional yeast.
INGREDIENTS
0.5 medium Russet potato
3 oz Ground turkey (93% lean)
0.5 tsp Extra virgin olive oil
0.5 cup Plain non-fat Greek yogurt
1 cup Broccoli florets
1 tbsp Nutritional yeast
1 stalk Green onion
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Smoked paprika
PREPARATION
Preheat your oven to 400°F (200°C).
Scrub the Russet potato thoroughly, pierce it several times with a fork, and rub the skin with olive oil and a pinch of sea salt.
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, sea salt, and black pepper, breaking it up with a spatula until fully cooked through.
Steam the broccoli florets in a steamer basket or microwave with a splash of water until they are vibrant green and tender-crisp.
Once the potato is done, slice it down the center and fluff the interior with a fork.
Stuff the potato with the cooked ground turkey and steamed broccoli.
Top with a generous dollop of Greek yogurt, a sprinkle of nutritional yeast, and freshly sliced green onions.