YOUR SOLIN GENERATED RECIPE
Loaded Baked Potatoes with Chives
Fluffy baked potatoes stuffed with savory ground turkey and crispy bacon, topped with a cool dollop of Greek yogurt and fresh, zesty chives.
INGREDIENTS
1 medium Russet potato
6 oz Ground turkey
1 slice Nitrate-free bacon
2 tbsp Non-fat Greek yogurt
1 tbsp Shredded cheddar cheese
1 tbsp Fresh chives
0.5 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Preheat your oven to 400°F (200°C).
Scrub the Russet potato thoroughly and pierce it several times with a fork. Rub the skin with the olive oil and a small pinch of the sea salt.
Place the potato directly on the oven rack and bake for 45-60 minutes until the skin is crisp and the center is tender when pierced with a knife.
While the potato is baking, cook the bacon slice in a skillet over medium heat until it reaches your desired crispiness. Remove, drain on a paper towel, and crumble into small pieces.
In the same skillet, remove all but a teaspoon of the fat and add the ground turkey. Season with the garlic powder, black pepper, and the remaining sea salt. Sauté until fully browned and cooked through.
Once the potato is finished, slice it open lengthwise and use a fork to gently fluff the interior.
Stuff the fluffed potato with the cooked ground turkey and immediately sprinkle with the shredded cheddar cheese so it melts from the residual heat.
Finish the potato by topping it with the Greek yogurt, crumbled bacon, and fresh chives.