YOUR SOLIN GENERATED RECIPE
Loaded Baked Potatoes with Broccoli and Cheddar
Russet potato baked until the skin is crispy, then stuffed with lean ground turkey, steamed broccoli florets, and a blanket of melted sharp cheddar cheese.
INGREDIENTS
1 medium Russet potato
1 tsp Olive oil
0.25 tsp Sea salt
5 oz Ground turkey (93% lean)
0.25 tsp Black pepper
0.25 tsp Garlic powder
1 cup Broccoli florets
0.75 oz Sharp cheddar cheese
0.25 cup Plain Greek yogurt
1 tbsp Chives
PREPARATION
Preheat your oven to 400°F and scrub the potato clean, then poke several holes in the skin with a fork.
Rub the potato with olive oil and sea salt, placing it directly on the oven rack to bake for 45 to 55 minutes until the skin is crispy and the center is soft.
While the potato bakes, heat a non-stick skillet over medium heat and add the ground turkey, breaking it apart with a spatula.
Season the turkey with garlic powder and black pepper, cooking until it is browned and fully cooked through.
Steam the broccoli florets in a steamer basket over boiling water for about 5 minutes until they are bright green and tender.
Remove the potato from the oven, slice it down the center, and gently fluff the inside with a fork.
Stuff the potato with the cooked ground turkey and steamed broccoli, then sprinkle the shredded cheddar cheese over the top.
Place the potato back in the oven for 2 to 3 minutes until the cheese is completely melted and bubbling.
Finish the dish with a dollop of plain Greek yogurt and a garnish of fresh chopped chives before serving.