YOUR SOLIN GENERATED RECIPE
Hearty Loaded Baked Potatoes with Chives
Oven-roasted russet potato stuffed with savory ground turkey and wilted spinach, topped with a dollop of cool, creamy Greek yogurt and fresh chives.
INGREDIENTS
1 medium Russet potato
0.5 tsp Extra virgin olive oil
0.25 tsp Sea salt
3 oz Ground turkey (93% lean)
0.5 tsp Garlic powder
0.5 tsp Onion powder
0.25 tsp Black pepper
1 cup Fresh baby spinach
0.5 cup Plain nonfat Greek yogurt
1 tbsp Fresh chives
PREPARATION
Preheat your oven to 400°F (200°C).
Scrub the russet potato thoroughly and prick it several times with a fork. Rub the skin with olive oil and a pinch of sea salt.
Place the potato directly on the oven rack and bake for 45 to 60 minutes, or until the skin is crisp and the inside is tender when pierced with a knife.
While the potato bakes, heat a non-stick skillet over medium-high heat. Add the ground turkey, garlic powder, onion powder, and black pepper.
Cook the turkey, breaking it up with a spatula, until it is browned and cooked through, about 7-8 minutes.
Add the chopped baby spinach to the skillet and sauté for 1-2 minutes until just wilted, then remove from heat.
Once the potato is done, slice it open lengthwise and fluff the inside with a fork.
Stuff the potato with the turkey and spinach mixture, pressing down slightly to fit it all in.
Top the loaded potato with a generous dollop of plain Greek yogurt and sprinkle with freshly minced chives before serving.