YOUR SOLIN GENERATED RECIPE
Loaded Baked Potatoes with Chives
Oven-roasted Russet potato stuffed with savory ground turkey and topped with a creamy dollop of Greek yogurt and fresh chives for a satisfying, velvety finish.
INGREDIENTS
1 medium Russet potato
0.5 tsp Extra virgin olive oil
0.25 tsp Sea salt
5 oz 93% lean ground turkey
0.25 tsp Garlic powder
0.25 tsp Black pepper
0.5 oz Shredded sharp cheddar cheese
0.5 cup Plain non-fat Greek yogurt
1 tbsp Fresh chives
PREPARATION
Preheat your oven to 400°F (200°C).
Scrub the Russet potato clean and pierce it several times with a fork to allow steam to escape.
Rub the potato skin with the olive oil and a pinch of sea salt, then place it directly on the center oven rack.
Bake for 45 to 55 minutes until the skin is crisp and the interior is soft when pierced with a knife.
While the potato is roasting, heat a non-stick skillet over medium-high heat and add the ground turkey.
Season the turkey with garlic powder and black pepper, breaking it into small crumbles with a spatula as it cooks until fully browned.
Once the potato is finished, remove it from the oven and slice it lengthwise, then gently fluff the inside with a fork.
Stuff the fluffed potato with the cooked ground turkey and sprinkle the shredded cheddar cheese over the top.
Return the potato to the oven for 2 to 3 minutes until the cheese is melted and bubbly.
Remove from the oven and top with a generous dollop of Greek yogurt and the freshly chopped chives before serving.