YOUR SOLIN GENERATED RECIPE
Loaded Baked Potatoes with Chives
Fluffy Russet potato baked until crisp, stuffed with savory ground turkey and steamed broccoli then topped with a dollop of cool, tangy Greek yogurt.
INGREDIENTS
1 medium Russet potato
5 oz Ground turkey (93% lean)
0.5 cup Nonfat Greek yogurt
0.5 cup Broccoli florets
1 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
1 tbsp Fresh chives
PREPARATION
Preheat your oven to 400°F (200°C). Scrub the Russet potato thoroughly and pat dry.
Prick the potato several times with a fork, rub the skin with olive oil and a pinch of sea salt, and place it directly on the oven rack to bake for 45-60 minutes until the skin is crisp and the center is tender.
While the potato bakes, heat a non-stick skillet over medium-high heat. Add the ground turkey, garlic powder, remaining sea salt, and black pepper.
Cook the turkey, breaking it into small crumbles, until it is browned and cooked through, approximately 7-10 minutes.
Steam the broccoli florets in a small amount of water until they are bright green and tender-crisp, then set aside.
Once the potato is finished, slice it down the center and use a fork to fluff the inside flesh.
Stuff the potato with the cooked ground turkey and steamed broccoli florets.
Top the potato with a generous dollop of nonfat Greek yogurt and garnish with fresh chopped chives before serving.