YOUR SOLIN GENERATED RECIPE
Crispy Bacon Cheddar Stuffed Potatoes
Twice-baked Russet potato shells filled with savory ground turkey and melted sharp cheddar, topped with smoky bacon crumbles and a dollop of cool, creamy Greek yogurt.
INGREDIENTS
1 medium Russet potato
4 oz 93% lean ground turkey
2 slices center-cut bacon
0.5 oz sharp cheddar cheese
0.25 cup non-fat plain Greek yogurt
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tbsp fresh chives
PREPARATION
Preheat oven to 400°F. Scrub the potato and pierce several times with a fork.
Rub the potato skin with olive oil and sea salt, then bake for 45-50 minutes until the center is tender.
While the potato bakes, brown the ground turkey in a skillet over medium-high heat with garlic powder and pepper until fully cooked.
In a separate pan, cook the bacon slices until crispy, then drain on a paper towel and crumble.
Slice the baked potato in half lengthwise and scoop out the flesh into a bowl, leaving a 1/4-inch thick shell.
Mash the potato flesh with the Greek yogurt until smooth, then stir in the cooked turkey and half of the cheddar cheese.
Spoon the mixture back into the potato skins and top with the remaining cheese and crumbled bacon.
Return the stuffed potatoes to the oven for 5-7 minutes until the cheese is melted and bubbly.
Garnish with fresh chopped chives and serve immediately.