YOUR SOLIN GENERATED RECIPE
Hearty Loaded Baked Potatoes with Chives
Fluffy Russet potato oven-roasted until crisp, stuffed with savory ground turkey and melted cheddar then topped with cool, tangy Greek yogurt and fresh chives.
INGREDIENTS
1 medium Russet potato
2 oz ground turkey
0.5 cup non-fat Greek yogurt
0.5 oz sharp cheddar cheese
1 cup broccoli florets
0.5 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
2 tbsp fresh chives
PREPARATION
Preheat your oven to 400°F. Scrub the Russet potato thoroughly and pierce the skin several times with a fork to allow steam to escape.
Rub the potato skin with olive oil and a pinch of sea salt, then place it directly on the oven rack and bake for 45-60 minutes until the skin is crisp and the center is tender.
While the potato is baking, heat a non-stick skillet over medium heat. Add the ground turkey and cook until browned, breaking it into small crumbles as it cooks.
Season the turkey with garlic powder, sea salt, and black pepper, stirring well to incorporate the flavors.
Steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until they are bright green and tender-crisp.
Once the potato is finished, remove it from the oven and slice it open lengthwise. Use a fork to gently fluff the interior flesh.
Layer the seasoned ground turkey and steamed broccoli into the potato, then sprinkle the shredded cheddar cheese over the top.
Place the loaded potato back in the oven for 2-3 minutes until the cheese is completely melted and bubbly.
Remove from the oven and top with a generous dollop of non-fat Greek yogurt and a sprinkle of freshly chopped chives before serving.