YOUR SOLIN GENERATED RECIPE
Loaded Baked Potatoes with Broccoli and Cheddar
Russet potato baked until crisp and fluffy, stuffed with savory ground turkey, vibrant steamed broccoli, and a velvety cheddar melt.
INGREDIENTS
1 medium Russet potato
5 oz ground turkey
1 cup broccoli florets
0.25 oz sharp cheddar cheese
0.13 cup plain Greek yogurt
0.5 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
PREPARATION
Preheat your oven to 400°F (200°C). Scrub the Russet potato thoroughly and pat dry.
Pierce the potato several times with a fork, rub with olive oil and sea salt, then place directly on the oven rack to bake for 45 to 60 minutes until the skin is crisp and the center is tender.
While the potato bakes, heat a non-stick skillet over medium-high heat. Add the ground turkey, garlic powder, and a pinch of black pepper, cooking until browned and cooked through.
Steam the broccoli florets in a steamer basket over boiling water for 3 to 5 minutes until bright green and tender-crisp.
Once the potato is finished, slice it down the center and fluff the interior flesh with a fork.
Stuff the potato with the cooked ground turkey and steamed broccoli florets.
Sprinkle the shredded cheddar cheese over the top and return the potato to the oven for 2 minutes, or until the cheese is completely melted.
Top with a dollop of plain Greek yogurt and the remaining black pepper before serving.