YOUR SOLIN GENERATED RECIPE
Loaded Baked Potatoes with Savory Toppings
Fluffy russet potato baked until crisp and loaded with savory ground turkey and melted cheddar for a satisfying, protein-packed meal finished with a cool, tangy dollop of Greek yogurt.
INGREDIENTS
1 medium Russet potato
6 oz Ground turkey
0.25 tsp Olive oil
0.25 cup Non-fat Greek yogurt
0.5 oz Sharp cheddar cheese
0.25 cup Broccoli florets
1 tbsp Green onions
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Smoked paprika
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Scrub the russet potato clean, prick several times with a fork, rub with half the olive oil and sea salt, and bake for 50 minutes until tender.
While the potato roasts, heat the remaining olive oil in a skillet over medium-high heat.
Add the ground turkey to the skillet along with the garlic powder, smoked paprika, and black pepper, breaking it apart until fully browned.
Steam the broccoli florets in a small amount of water until they reach a vibrant green and tender-crisp texture.
Slice the hot potato down the center and use a fork to fluff the interior, creating a well for the toppings.
Stuff the potato with the seasoned 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 bubbly and melted.
Top the potato with a dollop of Greek yogurt and a sprinkle of fresh green onions before serving.