YOUR SOLIN GENERATED RECIPE
Crispy Bacon-Cheddar Stuffed Potatoes
Twice-baked Russet potatoes stuffed with lean ground turkey and sharp cheddar, topped with smoky bacon crumbles for a satisfyingly crispy finish.
INGREDIENTS
1 medium Russet potato
4 oz Ground turkey
2 slices Bacon
1 oz Sharp cheddar cheese
0.25 cup Nonfat Greek yogurt
1 cup Broccoli florets
1 tbsp Fresh chives
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Preheat oven to 400°F and bake the potato for 45-50 minutes or until tender.
In a skillet over medium heat, cook the ground turkey with sea salt, black pepper, and garlic powder until browned.
Cook the bacon until crispy in a separate pan, then drain on paper towels and crumble into small bits.
Steam the broccoli florets until tender-crisp, then finely chop into small pieces.
Slice the baked potato in half lengthwise and scoop out the flesh into a bowl, leaving a 1/4-inch shell.
Mash the potato flesh with Greek yogurt, then fold in the cooked turkey, chopped broccoli, and half of the cheddar cheese.
Spoon the mixture back into the potato shells and top with the remaining cheddar and bacon crumbles.
Return to the oven for 5-10 minutes until the cheese is melted and bubbling.
Garnish with fresh chives before serving.