YOUR SOLIN GENERATED RECIPE
Loaded Baked Potatoes with Chives
Fluffy Russet potato baked until crisp and topped with savory seasoned ground turkey, sharp cheddar, and a dollop of cool Greek yogurt for a creamy finish.
INGREDIENTS
1 medium Russet potato
1 tsp extra virgin olive oil
0.25 tsp sea salt
6 oz ground turkey
0.25 tsp garlic powder
0.25 tsp black pepper
0.5 oz shredded sharp cheddar cheese
0.25 cup nonfat Greek yogurt
1 tbsp fresh chives
PREPARATION
Preheat your oven to 400°F (200°C).
Scrub the Russet potato thoroughly and pat dry. Prick the skin several times with a fork.
Rub the potato skin with olive oil and sea salt, then place it 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-high heat. Add the ground turkey, garlic powder, and black pepper.
Cook the turkey, breaking it into small crumbles with a spatula, until it is fully browned and cooked through.
Once the potato is done, remove it from the oven and carefully slice it open lengthwise.
Fluff the inside of the potato with a fork, then stuff it with the cooked ground turkey.
Sprinkle the shredded cheddar cheese over the hot turkey so it begins to melt.
Top with a dollop of Greek yogurt and a garnish of freshly chopped chives before serving.