YOUR SOLIN GENERATED RECIPE
Loaded Baked Potatoes with Chives
Russet potatoes roasted until skins are crisp, stuffed with savory seasoned ground turkey and topped with a dollop of cool, creamy Greek yogurt and fresh chives.
INGREDIENTS
0.75 medium Russet potato
7 ounce Ground turkey
0 tablespoon Olive oil
0.25 cup Plain Greek yogurt
2 tablespoon Fresh chives
0.25 teaspoon Sea salt
0.25 teaspoon Black pepper
0.5 teaspoon Garlic powder
0.5 teaspoon Onion powder
PREPARATION
Preheat your oven to 400°F (200°C).
Scrub the Russet potato thoroughly and pierce the skin several times with a fork to allow steam to escape.
Lightly coat the potato skin with a small amount of olive oil and a pinch of sea salt, then place it directly on the oven rack.
Bake for 45 to 60 minutes, or until the skin is crisp and the center is soft when pierced with a knife.
While the potato is baking, heat the remaining olive oil in a skillet over medium-high heat.
Add the ground turkey to the skillet, seasoning it with garlic powder, onion powder, sea salt, and black pepper.
Sauté the turkey, breaking it into small crumbles, until it is fully browned and no longer pink.
Once the potato is done, slice it down the center and fluff the interior flesh with a fork.
Pile the seasoned ground turkey into the potato and top with the plain Greek yogurt and freshly chopped chives.