YOUR SOLIN GENERATED RECIPE
Loaded Baked Potatoes with Chives
Oven-roasted Russet potato stuffed with savory ground turkey and steamed broccoli, topped with sharp cheddar and a dollop of creamy Greek yogurt for a velvety finish.
INGREDIENTS
1 medium Russet potato
6 oz 93% lean ground turkey
1 cup broccoli florets
0.25 cup non-fat Greek yogurt
0.25 oz sharp cheddar cheese
0.5 tsp extra virgin olive oil
1 tbsp fresh chives
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, prick it several times with a fork, and rub the skin with olive oil and sea salt.
Place the potato directly on the oven rack and bake for 45 to 60 minutes until the skin is crisp and the inside is tender.
While the potato bakes, heat a non-stick skillet over medium heat and brown the ground turkey with garlic powder and black pepper until fully cooked.
Steam the broccoli florets for approximately 5 minutes until they are bright green and tender-crisp.
Carefully slice the baked potato open lengthwise and fluff the interior with a fork.
Layer the cooked turkey and steamed broccoli into the potato, then sprinkle with the sharp cheddar cheese.
Return the stuffed potato to the oven for 2 minutes or until the cheese is completely melted.
Top with a dollop of Greek yogurt and a sprinkle of chopped fresh chives before serving.