YOUR SOLIN GENERATED RECIPE
Creamy Loaded Baked Potatoes with Crispy Bacon
Oven-roasted Russet potato stuffed with savory ground turkey and sharp cheddar, topped with a dollop of cool Greek yogurt and smoky, crispy bacon bits.
INGREDIENTS
1 medium Russet potato
2 oz ground turkey
1 slice turkey bacon
0.5 cup non-fat Greek yogurt
1 oz sharp cheddar cheese
1 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tbsp fresh chives
PREPARATION
Preheat your oven to 400°F (200°C).
Scrub the Russet potato clean, prick it several times with a fork, and rub the skin with olive oil and a pinch of sea salt.
Place the potato directly on the oven rack and bake for 45 to 55 minutes until the skin is crisp and the inside is tender.
While the potato bakes, place the turkey bacon in a cold skillet and turn the heat to medium. Cook until crispy, then remove and crumble into bits.
In the same skillet, add the ground turkey, garlic powder, and black pepper. Sauté until the turkey is fully browned and cooked through.
Once the potato is done, slice it down the center and fluff the interior with a fork. Mix in half of the Greek yogurt and the shredded cheddar cheese while it is still hot.
Top the potato with the cooked ground turkey, the remaining dollop of Greek yogurt, crumbled bacon bits, and freshly chopped chives.