YOUR SOLIN GENERATED RECIPE
Hearty Loaded Baked Potatoes with Chives
Oven-roasted Russet potato stuffed with savory ground turkey and steamed broccoli, topped with a dollop of creamy Greek yogurt and fresh chives.
INGREDIENTS
1 medium Russet potato
4 oz 93% lean ground turkey
0.5 tsp Extra virgin olive oil
1 cup Broccoli florets
0.5 cup Non-fat plain Greek yogurt
1 tbsp Fresh chives
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Preheat your oven to 400°F (200°C). Scrub the potato clean, pierce it several times with a fork, and bake directly on the oven rack for 45 to 60 minutes until the skin is crisp and the inside is tender.
While the potato is roasting, heat the olive oil in a medium skillet over medium-high heat.
Add the ground turkey to the skillet, breaking it up with a spatula, and season with garlic powder, sea salt, and black pepper. Cook until browned and fully cooked through.
Steam the broccoli florets in a steamer basket over boiling water for 4 to 5 minutes until they are bright green and just tender.
Once the potato is done, remove it from the oven and slice it open lengthwise. Use a fork to gently fluff the potato flesh inside.
Stuff the potato with the cooked ground turkey and steamed broccoli florets.
Top the loaded potato with a generous dollop of non-fat Greek yogurt and a sprinkle of freshly chopped chives before serving.