YOUR SOLIN GENERATED RECIPE
Crispy Bacon & Cheddar Stuffed Potatoes
Oven-roasted potatoes stuffed with savory ground turkey and melted sharp cheddar, topped with a dollop of cool Greek yogurt and smoky, crispy bacon bits.
INGREDIENTS
1 medium Russet potato
5 oz Ground turkey
0.5 slice Center-cut bacon
0.25 oz Sharp cheddar cheese
0.25 cup Non-fat Greek yogurt
1 cup Broccoli florets
0.25 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Green onions
PREPARATION
Preheat oven to 400°F. Scrub the potato and pierce it several times with a fork.
Rub the potato with olive oil and a pinch of sea salt, then bake for 45-50 minutes until the skin is crisp and the center is tender.
While the potato bakes, cook the bacon in a skillet over medium heat until crispy, then remove and crumble into bits.
In the same skillet, brown the ground turkey with the remaining sea salt and black pepper until fully cooked through.
Steam the broccoli florets in a steamer basket for 4-5 minutes until they are tender-crisp and bright green.
Slice the baked potato open lengthwise, fluff the inside with a fork, and mix in the cooked ground turkey and steamed broccoli.
Top the filling with shredded sharp cheddar cheese and return to the oven for 2-3 minutes until the cheese is melted and bubbly.
Finish the potato with a dollop of Greek yogurt, the crumbled bacon bits, and sliced green onions before serving.