YOUR SOLIN GENERATED RECIPE
Loaded Turkey and Broccoli Baked Potato
Crispy-skinned russet potato stuffed with savory ground turkey and tender broccoli, topped with a dollop of creamy Greek yogurt for a satisfying finish.
INGREDIENTS
1 medium Russet potato
0.25 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
3 oz Ground turkey (93% lean)
0.5 tsp Garlic powder
0.5 tsp Onion powder
1 cup Broccoli florets
0.25 cup Plain Greek yogurt
1 tbsp Green onions
PREPARATION
Preheat your oven to 400°F (200°C).
Scrub the russet potato clean, prick it several times with a fork, and rub the skin with olive oil and a pinch of sea salt.
Place the potato directly on the oven rack and bake for 45 to 55 minutes, or until the skin is crisp and the inside is tender.
While the potato bakes, heat a non-stick skillet over medium heat and add the ground turkey, garlic powder, onion powder, and black pepper.
Cook the turkey, breaking it into small crumbles with a spatula, until it is browned and cooked through.
Steam the broccoli florets in a steamer basket or a small amount of water until they are bright green and tender-crisp.
Slice the baked potato down the center and fluff the interior with a fork.
Stuff the potato with the seasoned turkey and steamed broccoli florets.
Top with a generous dollop of plain Greek yogurt and garnish with sliced green onions before serving.