YOUR SOLIN GENERATED RECIPE
Crispy Roasted Potato Wedges with Lean Turkey Bacon and Creamy Cheese Sauce
Enjoy a comforting plate of crispy roasted potato wedges paired with perfectly cooked lean turkey bacon, all drizzled with a luscious, creamy cheese sauce and finished with a sprinkle of Parmesan. The dish delivers satisfying crunch, savory flavors, and a dose of protein to keep you fueled.
INGREDIENTS
1 medium Russet Potato (150g)
4 slices Lean Turkey Bacon (~112g)
40g Reduced-Fat Cheddar Cheese
50ml Low-Fat Milk
1 tsp Olive Oil
15g Parmesan Cheese
PREPARATION
Preheat your oven to 425°F (220°C).
Wash and cut the potato into thick wedges. Toss them in olive oil and your favorite seasonings (salt, pepper, and a pinch of paprika if desired).
Spread the wedges evenly on a baking sheet and roast in the preheated oven for about 25-30 minutes, flipping halfway, until crispy on the outside and tender inside.
While the potatoes are roasting, cook the turkey bacon in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate to drain any excess fat.
In a small saucepan, combine the low-fat milk and reduced-fat cheddar cheese. Heat gently over low heat, stirring constantly until the cheese melts smoothly. For extra thickness, you can create a slurry with a tiny amount of cornstarch dissolved in water and whisk it in, then simmer for 1-2 minutes.
Plate the roasted potato wedges, drape the crispy turkey bacon on top, and drizzle with the creamy cheese sauce. Finish by sprinkling the Parmesan cheese over the dish.
Serve warm and enjoy your balanced, protein-rich meal.