YOUR SOLIN GENERATED RECIPE
Hearty Loaded Baked Potatoes with Chives
Oven-roasted Russet potato stuffed with savory ground turkey and tender broccoli, finished with a dollop of creamy Greek yogurt and fresh, zesty chives.
INGREDIENTS
1 medium Russet potato
0.5 tsp extra virgin olive oil
0.25 tsp sea salt
3 oz 93% lean ground turkey
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp smoked paprika
0.25 tsp black pepper
1 cup broccoli florets
0.25 cup non-fat plain Greek yogurt
2 tbsp fresh chives
PREPARATION
Preheat your oven to 400°F (200°C).
Scrub the potato clean, prick it several times with a fork, and rub the skin with olive oil and sea salt.
Place the potato directly on the oven rack and bake for 45 to 60 minutes until the skin is crisp and the center is soft when pierced.
While the potato bakes, cook the ground turkey in a non-stick skillet over medium heat, breaking it apart with a spatula.
Season the turkey with garlic powder, onion powder, smoked paprika, and black pepper, cooking until fully browned and no longer pink.
Steam the broccoli florets in a steamer basket or with a splash of water in a covered pan for 3 to 5 minutes until vibrant and tender-crisp.
Once the potato is finished, slice it open lengthwise and fluff the inside with a fork.
Stuff the potato with the seasoned turkey and steamed broccoli.
Top the loaded potato with a dollop of Greek yogurt and a sprinkle of freshly chopped chives before serving.