YOUR SOLIN GENERATED RECIPE
Loaded Baked Potatoes with Savory Toppings
Tender Russet potatoes oven-roasted until crispy, then stuffed with zesty ground turkey and finished with a dollop of creamy Greek yogurt.
INGREDIENTS
1 medium Russet potato
1 tsp Olive oil
0.25 tsp Sea salt
3 oz Ground turkey (93% lean)
0.5 cup Red bell pepper
1 tsp Chili powder
0.5 tsp Garlic powder
0.25 tsp Black pepper
0.5 cup Nonfat Greek yogurt
2 tbsp Scallions
PREPARATION
Preheat your oven to 400°F (200°C).
Scrub the Russet potato clean and pierce it several times with a fork to allow steam to escape.
Rub the potato skin with olive oil and sea salt, then place it directly on the oven rack or a baking sheet.
Bake for 45 to 50 minutes, or until the skin is crispy and the inside is tender when pierced with a knife.
While the potato bakes, heat a non-stick skillet over medium-high heat and add the ground turkey and diced red bell pepper.
Season the turkey mixture with chili powder, garlic powder, and black pepper, breaking the meat apart with a spatula until fully browned and cooked through.
Once the potato is finished, slice it down the center and fluff the interior with a fork.
Stuff the potato with the seasoned turkey and pepper mixture.
Top with a generous dollop of nonfat Greek yogurt and garnish with freshly chopped scallions before serving.