YOUR SOLIN GENERATED RECIPE
Loaded Baked Potatoes with Savory Toppings
Fluffy oven-baked potatoes stuffed with lean seasoned ground turkey and vibrant steamed broccoli, finished with a dollop of creamy Greek yogurt and sliced green onions.
INGREDIENTS
1 medium Russet potato
3 oz 93% lean ground turkey
0.5 cup plain non-fat Greek yogurt
1 cup broccoli florets
0.5 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
0.5 tsp smoked paprika
2 tbsp green onions
PREPARATION
Preheat your oven to 400°F (200°C).
Scrub the Russet potato thoroughly and pierce the skin several times with a fork to allow steam to escape.
Rub the potato skin with the extra virgin olive oil and a small pinch of the sea salt.
Place the potato directly on the center oven rack and bake for 45 to 60 minutes until the skin is crisp and the center is tender.
While the potato is baking, brown the ground turkey in a non-stick skillet over medium heat until it is fully cooked and no longer pink.
Season the cooked turkey with garlic powder, smoked paprika, the remaining sea salt, and black pepper.
Steam the broccoli florets for 4 to 5 minutes until they are bright green and fork-tender.
Once the potato is done, remove it from the oven and slice it lengthwise.
Fluff the interior of the potato with a fork and layer the seasoned ground turkey and steamed broccoli inside.
Top the potato with a dollop of plain Greek yogurt and garnish with sliced green onions before serving.