YOUR SOLIN GENERATED RECIPE
Crispy Bacon Cheddar Stuffed Potatoes
Roasted Russet potato halves stuffed with savory ground turkey and melted cheddar, topped with crunchy bacon and a dollop of cool Greek yogurt.
INGREDIENTS
1 medium Russet potato
3 oz 93% lean ground turkey
1 slices center-cut bacon
0.25 oz sharp cheddar cheese
0.5 cup nonfat plain Greek yogurt
0 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
Preheat your oven to 400°F (200°C).
Scrub the Russet potato thoroughly and pierce it several times with a fork. Rub the skin with olive oil and sea salt.
Place the potato directly on the oven rack and bake for 45-50 minutes until the skin is crisp and the center is tender.
While the potato bakes, cook the bacon slices in a skillet over medium heat until crispy. Remove to a paper towel-lined plate and crumble once cooled.
In the same skillet, drain all but a teaspoon of fat and brown the ground turkey with the black pepper until fully cooked and no longer pink.
Remove the potato from the oven and slice it in half lengthwise. Carefully scoop out the flesh into a mixing bowl, leaving a thin layer against the skin to maintain shape.
Mash the potato flesh with half of the Greek yogurt and the cooked ground turkey until well combined.
Spoon the mixture back into the potato skins and top evenly with the shredded cheddar cheese.
Return the stuffed potatoes to the oven or broiler for 3-5 minutes until the cheese is melted and bubbly.
Finish the potatoes with a dollop of the remaining Greek yogurt, the crumbled bacon, and fresh chopped chives.