YOUR SOLIN GENERATED RECIPE
Hearty Loaded Baked Potatoes with Savory Toppings
Oven-roasted russet potatoes stuffed with lean ground turkey and fiber-rich black beans, topped with a dollop of creamy Greek yogurt and fresh chives.
INGREDIENTS
0.5 medium Russet potato
6 oz Ground turkey
0.25 cup Black beans
0.25 cup Plain Greek yogurt
0.5 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Smoked paprika
1 tbsp Fresh chives
0.25 cup Red bell pepper
PREPARATION
Preheat your oven to 400°F.
Scrub the potato, prick it several times with a fork, and rub the skin with olive oil and half of the sea salt and black pepper.
Place the potato directly on the oven rack and bake for 45-50 minutes until the skin is crisp and the center is tender.
While the potato bakes, brown the ground turkey in a non-stick skillet over medium heat until no longer pink.
Season the turkey with garlic powder, smoked paprika, and the remaining sea salt and black pepper.
Add the diced red bell pepper and rinsed black beans to the skillet, cooking for 3-4 minutes until the peppers are tender.
Slice the hot baked potato open lengthwise and use a fork to fluff the interior.
Spoon the savory turkey and bean mixture generously into the potato.
Finish with a dollop of plain Greek yogurt and a sprinkle of fresh chives before serving.