YOUR SOLIN GENERATED RECIPE
Loaded Baked Potatoes with Savory Ground Turkey and Broccoli
Russet potatoes oven-roasted until the skin is crisp and salty, topped with savory ground turkey, steamed broccoli, and a dollop of tangy Greek yogurt.
INGREDIENTS
0.5 medium Russet potato
0 tsp Olive oil
0.25 tsp Sea salt
3 oz Ground turkey
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Smoked paprika
0.5 cup Broccoli florets
0.25 oz Sharp cheddar cheese
0.25 cup Plain Greek yogurt
1 tbsp Green onions
PREPARATION
Preheat your oven to 400°F (200°C).
Scrub the Russet potato thoroughly, pat dry, and prick several times with a fork.
Rub the skin with olive oil and sea salt, then place directly on the oven rack and bake for 45 to 60 minutes until the center is tender.
While the potato bakes, heat a non-stick skillet over medium heat and add the ground turkey.
Season the turkey with black pepper, garlic powder, and smoked paprika, breaking it apart with a spatula until fully cooked and browned.
Steam the broccoli florets for 3 to 5 minutes until they are bright green and tender-crisp.
Once the potato is done, slice it lengthwise and fluff the interior with a fork.
Stuff the potato with the cooked turkey and steamed broccoli, then sprinkle the shredded cheddar cheese over the top so it melts.
Finish with a dollop of plain Greek yogurt and a garnish of sliced green onions.