YOUR SOLIN GENERATED RECIPE
Loaded Baked Potatoes with Savory Toppings
Oven-roasted Russet potato stuffed with savory ground turkey and wilted spinach, topped with a dollop of creamy Greek yogurt and fresh green onions.
INGREDIENTS
1 medium Russet potato
6 oz Ground turkey 93% lean
0.5 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Garlic powder
1 cup Baby spinach
0.5 cup Non-fat Greek yogurt
0.25 cup Green onions
PREPARATION
Preheat your oven to 400°F (200°C).
Scrub the potato thoroughly, prick it several times with a fork, and rub the skin with the olive oil and a pinch of sea salt.
Place the potato directly on the oven rack or a baking sheet and roast for 45 to 55 minutes until the skin is crisp and the center is soft.
While the potato is roasting, heat a large non-stick skillet over medium heat and add the ground turkey.
Cook the turkey until browned and fully cooked through, breaking it into small crumbles as it sears.
Season the turkey with the garlic powder, remaining sea salt, and black pepper.
Add the baby spinach to the skillet and toss for 1 minute until the leaves are just wilted, then remove from heat.
Slice the hot potato down the center, fluff the inside with a fork, and stuff it with the turkey and spinach mixture.
Top with a cool dollop of Greek yogurt and a sprinkle of freshly sliced green onions before serving.