YOUR SOLIN GENERATED RECIPE
Loaded Baked Potatoes with Chives
Oven-roasted Russet potato stuffed with savory ground turkey and melted cheddar, topped with a dollop of creamy Greek yogurt and fresh, zesty chives.
INGREDIENTS
1 medium Russet potato
6 oz 93% lean ground turkey
0.5 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
1 cup Fresh spinach
0.5 oz Sharp cheddar cheese
0.25 cup Non-fat Greek yogurt
1 tbsp Fresh chives
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Scrub the Russet potato thoroughly, pierce it several times with a fork, and bake for 45 to 55 minutes until the center is tender.
While the potato is roasting, heat the olive oil in a non-stick skillet over medium heat.
Add the ground turkey to the skillet, seasoning it with sea salt, black pepper, and garlic powder.
Cook the turkey, breaking it up with a spatula, until it is browned and cooked through.
Stir the fresh spinach into the turkey mixture until it is just wilted, then remove the skillet from the heat.
Once the potato is finished, slice it open lengthwise and fluff the interior gently with a fork.
Stuff the potato with the turkey and spinach mixture and sprinkle the shredded cheddar cheese over the top.
Return the stuffed potato to the oven for 2 to 3 minutes until the cheese is bubbly and melted.
Top with a dollop of Greek yogurt and a garnish of freshly chopped chives before serving.