YOUR SOLIN GENERATED RECIPE
Loaded Baked Potatoes with Chives
Fluffy oven-roasted Russet potatoes stuffed with lean ground turkey and topped with a dollop of creamy Greek yogurt and zesty fresh chives.
INGREDIENTS
1 medium Russet potato
5 oz Ground turkey (93% lean)
1 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
1 cup Baby spinach
0.5 cup Nonfat plain Greek yogurt
1 tbsp Fresh chives
PREPARATION
Preheat your oven to 400°F (200°C).
Scrub the Russet potato thoroughly, pierce it several times with a fork, and place it directly on the oven rack to bake for 45 to 50 minutes until the skin is crisp and the center is tender.
While the potato bakes, heat the olive oil in a medium skillet over medium-high heat.
Add the ground turkey to the skillet along with the sea salt, black pepper, and garlic powder.
Cook the turkey, breaking it into small crumbles with a wooden spoon, until it is browned and cooked through.
Add the baby spinach to the skillet and toss for 1 minute until just wilted, then remove from heat.
Once the potato is finished, slice it down the center and use a fork to fluff the interior flesh.
Stuff the potato generously with the turkey and spinach mixture.
Top the loaded potato with a dollop of Greek yogurt and a sprinkle of fresh chopped chives before serving.