YOUR SOLIN GENERATED RECIPE
Loaded Savory Turkey and Spinach Russet Potato
Oven-roasted russet potato stuffed with savory ground turkey and wilted spinach, finished with a dollop of creamy Greek yogurt for a satisfying, protein-packed meal.
INGREDIENTS
1 medium Russet potato
5 oz Ground turkey 93% lean
1 cup Fresh baby spinach
0.5 cup Non-fat Greek yogurt
1 tbsp Green onions
1 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Garlic powder
0.5 tsp Smoked paprika
PREPARATION
Preheat your oven to 400°F (200°C).
Scrub the russet potato thoroughly, pat dry, and prick several times with a fork.
Rub the potato skin with olive oil and a pinch of sea salt, then place directly on the oven rack and bake for 45 to 50 minutes until the skin is crisp and the center is tender.
While the potato bakes, heat a non-stick skillet over medium-high heat and add the ground turkey.
Season the turkey with garlic powder, smoked paprika, the remaining sea salt, and black pepper, breaking it apart with a spatula until browned and cooked through.
Stir the fresh baby spinach into the turkey and cook for 1 to 2 minutes until just wilted.
Once the potato is done, slice it down the center and fluff the inside with a fork.
Stuff the potato with the turkey and spinach mixture.
Top with a generous dollop of non-fat Greek yogurt and garnish with sliced green onions.