YOUR SOLIN GENERATED RECIPE
Crispy Bacon Cheddar Stuffed Potatoes
Twice-baked potatoes loaded with savory ground turkey and sharp cheddar, finished with crispy bacon and a dollop of cool Greek yogurt for a satisfying crunch.
INGREDIENTS
1 medium Russet potato
4 oz 93% lean ground turkey
1 slice bacon
0.5 oz sharp cheddar cheese
0.5 cup plain non-fat 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 green onions
PREPARATION
Preheat your oven to 400°F (200°C). Scrub the 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 45-50 minutes, or until the skin is crisp and the inside is tender when pierced.
While the potato bakes, cook the bacon slice in a skillet over medium heat until crispy. Remove to a paper towel to drain, then crumble into small bits.
In the same skillet, add the ground turkey and season with half of the salt, pepper, and garlic powder. Sauté until fully browned and cooked through.
Once the potato is ready, slice it in half lengthwise. Carefully scoop out the flesh into a mixing bowl, leaving about a 1/4-inch thick shell.
Mash the potato flesh with 1/4 cup of the Greek yogurt and the remaining spices. Fold in the cooked turkey and half of the cheddar cheese.
Spoon the mixture back into the potato skins, topping with the remaining cheddar cheese and the crumbled bacon.
Return the stuffed potatoes to the oven for 5-10 minutes until the cheese is melted and bubbling.
Garnish with the remaining Greek yogurt and fresh green onions before serving.