NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

0 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

4 oz ground turkey

2 slices turkey bacon

0.5 oz sharp cheddar cheese

1 tbsp green onions

1 tbsp Greek yogurt

PREPARATION

• 1

  Preheat your oven to 425°F and line a large baking sheet with parchment paper.

• 2

  Slice the Russet potato into thin, even wedges and toss them in a bowl with olive oil, sea salt, and black pepper.

• 3

  Spread the potato wedges in a single layer on the baking sheet and roast for 25 minutes, flipping halfway through, until golden and crisp.

• 4

  While the potatoes roast, cook the turkey bacon in a skillet over medium heat until crispy, then remove and chop into small pieces.

• 5

  In the same skillet, add the ground turkey and cook until browned and fully cooked through, breaking it into small crumbles.

• 6

  Once the potatoes are done, pile the cooked turkey and bacon bits on top of the wedges and sprinkle with shredded cheddar cheese.

• 7

  Return the pan to the oven for 2-3 minutes until the cheese is completely melted and bubbly.

• 8

  Remove from the oven and garnish with sliced green onions and a dollop of Greek yogurt as a clean-eating sour cream alternative.