YOUR SOLIN GENERATED RECIPE
Loaded Russet Potatoes with Savory Toppings
Oven-roasted russet potato stuffed with savory ground turkey and tender broccoli, finished with a dollop of creamy Greek yogurt for a velvety texture.
INGREDIENTS
1 medium Russet potato
5 oz Ground turkey (93% lean)
1 tsp Avocado oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Garlic powder
0.5 tsp Smoked paprika
1 cup Broccoli florets
0.25 cup Nonfat Greek yogurt
1 tbsp Chopped chives
PREPARATION
Preheat your oven to 400°F and scrub the russet potato thoroughly under cold water.
Pierce the potato several times with a fork and bake directly on the oven rack for 45 to 60 minutes until the skin is crisp and the center is tender.
Heat the avocado oil in a medium skillet over medium-high heat while the potato finishes baking.
Add the ground turkey to the skillet, breaking it into small crumbles with a spatula.
Season the turkey with sea salt, black pepper, garlic powder, and smoked paprika, cooking until browned and no longer pink.
Steam the broccoli florets in a steamer basket over boiling water for 4 to 5 minutes until bright green and tender-crisp.
Remove the potato from the oven, slice it down the center, and fluff the interior with a fork.
Fill the potato with the seasoned ground turkey and steamed broccoli.
Top the potato with a dollop of nonfat Greek yogurt and garnish with fresh chopped chives.