YOUR SOLIN GENERATED RECIPE
Loaded Baked Potatoes with Chives
Oven-roasted Russet potatoes stuffed with savory ground turkey and sharp cheddar, topped with a dollop of creamy Greek yogurt and fresh chives.
INGREDIENTS
1 medium Russet potato
6 oz Ground turkey 93% lean
0 tsp Avocado oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.25 oz Sharp cheddar cheese
0.5 cup Non-fat Greek yogurt
1 tbsp Fresh chives
PREPARATION
Preheat your oven to 400°F (200°C).
Scrub the Russet potato clean and pat dry. Prick the skin several times with a fork.
Rub the potato skin with avocado oil and a pinch of sea salt, then place directly on the oven rack or a baking sheet.
Bake for 45 to 60 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-high heat. Add the ground turkey, garlic powder, onion powder, remaining salt, and pepper.
Cook the turkey until browned and fully cooked through, breaking it into small crumbles as it sears.
Once the potato is done, slice it open lengthwise and fluff the inside with a fork.
Stuff the potato with the cooked turkey crumbles and sprinkle with shredded cheddar cheese while hot so it melts.
Top with a generous dollop of Greek yogurt and garnish with freshly chopped chives before serving.