YOUR SOLIN GENERATED RECIPE
Loaded High-Protein Baked Potato with Chives
Fluffy baked potato stuffed with savory ground turkey and steamed broccoli, finished with a dollop of creamy Greek yogurt and fresh chives.
INGREDIENTS
1 medium Russet potato
6 oz Ground turkey
1 cup Broccoli florets
0.25 cup Nonfat Greek yogurt
1 tbsp Grated parmesan cheese
1 tbsp Fresh chives
0.5 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Olive oil
PREPARATION
Preheat oven to 400°F (200°C).
Scrub the Russet potato thoroughly and pat dry. Pierce the skin several times with a fork.
Rub the potato skin with olive oil and a pinch of sea salt. Place directly on the oven rack and bake for 45 to 60 minutes until the skin is crisp and the center is soft.
While the potato is baking, place a skillet over medium-high heat. Add the ground turkey and cook until browned and crumbled, about 7-8 minutes.
Season the turkey with garlic powder, sea salt, and black pepper.
Steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until bright green and tender.
Once the potato is done, remove from the oven and carefully slice down the center. Use a fork to fluff the interior flesh.
Stuff the potato with the steamed broccoli and cooked ground turkey.
Top with a dollop of nonfat Greek yogurt, a sprinkle of grated parmesan cheese, and the fresh chives.