YOUR SOLIN GENERATED RECIPE
Fluffy oven-roasted russet potato stuffed with savory grass-fed ground beef and crisp bell peppers, topped with a dollop of tangy Greek yogurt and fresh chives.
INGREDIENTS
0.75 medium Russet potato
0.25 tbsp Olive oil
6 oz 93% Lean ground beef
0.25 cup Red bell pepper
0.25 cup Yellow onion
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Garlic powder
0.25 cup Plain Greek yogurt
1 tbsp Fresh chives
PREPARATION
Preheat oven to 400°F and pierce the potato several times with a fork.
Rub the potato with half of the olive oil and a pinch of salt, then bake for 45-50 minutes until tender.
While the potato bakes, heat the remaining olive oil in a skillet over medium-high heat.
Add the ground beef, onions, and bell peppers to the skillet, breaking the meat apart with a spoon.
Season the beef mixture with garlic powder, sea salt, and black pepper, cooking until the beef is browned and vegetables are soft.
Slice the baked potato open lengthwise and fluff the inside with a fork.
Spoon the beef and pepper mixture into the potato.
Top with a dollop of Greek yogurt and a sprinkle of fresh chives before serving.