YOUR SOLIN GENERATED RECIPE
High-Protein Loaded Baked Potatoes with Chives
Oven-roasted Russet potatoes stuffed with savory ground turkey and a dollop of cool Greek yogurt, finished with a sprinkle of crisp chives.
INGREDIENTS
1 medium Russet potato
6 oz Ground turkey (93% lean)
0.25 cup Plain non-fat Greek yogurt
1 tbsp Fresh chives
0.5 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Garlic powder
0.25 cup Fresh salsa
PREPARATION
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Scrub the Russet potato thoroughly, pat dry, and pierce several times with a fork to allow steam to escape.
Rub the potato skin with extra virgin olive oil and a pinch of sea salt, then place it on the baking sheet.
Bake the potato for 45 to 55 minutes, or until the skin is crisp and the inside is tender when pierced with a knife.
While the potato bakes, heat a non-stick skillet over medium heat and add the ground turkey.
Season the turkey with garlic powder, black pepper, and the remaining sea salt, cooking until browned and fully cooked through.
Once the potato is done, slice it down the center and gently fluff the interior with a fork.
Stuff the potato with the cooked ground turkey and top with a generous dollop of Greek yogurt and fresh salsa.
Garnish with freshly chopped chives and serve immediately while hot.