YOUR SOLIN GENERATED RECIPE
Crispy Bacon & Cheddar Stuffed Potatoes
Roasted potatoes hollowed and filled with a savory mixture of lean turkey and melted cheddar, topped with crispy bacon bits and cool Greek yogurt.
INGREDIENTS
1 medium Russet potato
3 oz Ground turkey
0.5 slice Nitrate-free bacon
0.5 cup Non-fat Greek yogurt
0.25 oz Sharp cheddar cheese
0.5 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
1 tbsp Green onions
PREPARATION
Preheat oven to 400°F.
Scrub the potato, pierce with a fork, rub with olive oil and sea salt, then bake for 45 minutes until the skin is crisp.
While the potato bakes, cook the bacon slice in a pan until crispy, then crumble into small bits.
In the same pan, brown the ground turkey over medium heat with garlic powder and black pepper until fully cooked.
Slice the baked potato in half lengthwise and scoop out the flesh into a bowl, leaving a thin layer against the skin.
Mash the potato flesh with Greek yogurt and the cooked turkey until the filling is creamy and well combined.
Spoon the mixture back into the skins, top with shredded cheddar and bacon bits, and bake for 5 minutes until the cheese is bubbling.
Garnish with fresh green onions before serving.