YOUR SOLIN GENERATED RECIPE
Loaded Baked Potatoes with Savory Toppings
Fluffy baked potato stuffed with savory ground turkey and tender steamed broccoli, topped with a dollop of creamy Greek yogurt and fresh chives.
INGREDIENTS
1 medium Russet potato
6 oz 93% lean ground turkey
1 cup Broccoli florets
0.25 cup Plain Greek yogurt
1 tbsp Grated Parmesan cheese
1 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Garlic powder
1 tbsp Fresh chives
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Scrub the Russet potato clean, prick it several times with a fork, and rub the skin with olive oil and sea salt.
Place the potato on the baking sheet and bake for 45 to 50 minutes until the skin is crisp and the inside is soft.
While the potato bakes, heat a non-stick skillet over medium heat and add the ground turkey.
Season the turkey with garlic powder and black pepper, breaking it up with a spatula until fully browned and cooked through.
Steam the broccoli florets in a steamer basket over boiling water for 3 to 5 minutes until they are bright green and tender-crisp.
Once the potato is finished, slice it down the center and fluff the interior with a fork.
Stuff the potato with the cooked ground turkey and steamed broccoli.
Finish by topping with a dollop of Greek yogurt, a sprinkle of Parmesan cheese, and freshly chopped chives.