YOUR SOLIN GENERATED RECIPE
Creamy Loaded Baked Potatoes with Crispy Bacon
Tender russet potato roasted until crisp, stuffed with savory ground turkey and topped with a velvety Greek yogurt dollop and crunchy bacon bits.
INGREDIENTS
1 medium Russet potato
4 oz Lean ground turkey
1 slice Nitrate-free turkey bacon
0.25 cup Non-fat plain Greek yogurt
0.25 oz Grass-fed sharp cheddar cheese
1 tbsp Green onions
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.5 tsp Avocado oil
PREPARATION
Preheat your oven to 400°F.
Scrub the potato, poke several holes with a fork, rub with avocado oil and sea salt, and bake for 45-50 minutes until the skin is crisp and the inside is tender.
While the potato bakes, brown the ground turkey in a skillet over medium heat with garlic powder and black pepper until fully cooked.
In a separate pan, cook the turkey bacon until it reaches your desired crispness, then finely chop.
Once the potato is finished, slice it open lengthwise and fluff the interior with a fork.
Stir the shredded cheddar cheese into the hot potato flesh until melted.
Top the potato with the cooked ground turkey, a dollop of Greek yogurt, the crispy bacon bits, and fresh green onions.