YOUR SOLIN GENERATED RECIPE
Hearty Loaded Baked Potatoes with Chives
Russet potatoes oven-roasted until the skin is crisp, then stuffed with savory ground turkey and steamed broccoli for a satisfying, protein-packed meal.
INGREDIENTS
1 medium Russet potato
6 oz Ground turkey
0.25 cup Plain Greek yogurt
1 tbsp Grated parmesan cheese
1 cup Broccoli florets
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 thoroughly, prick several times with a fork, and rub the skin with olive oil and sea salt.
Place the potato on the baking sheet and roast for 45 to 55 minutes until the center is tender and the skin is golden.
While the potato roasts, heat a non-stick skillet over medium-high heat and add the ground turkey, garlic powder, and black pepper.
Cook the turkey, breaking it into small crumbles, until it is browned and cooked through.
Steam the broccoli florets until bright green and tender, then finely chop them into small pieces.
Slice the hot potato down the center, fluff the interior with a fork, and mix in the chopped broccoli and cooked turkey.
Top the loaded potato with a dollop of Greek yogurt, a sprinkle of parmesan cheese, and freshly snipped chives.