YOUR SOLIN GENERATED RECIPE
Golden Twice-Baked Potatoes with Crispy Bacon
Russet potatoes roasted until tender and stuffed with a creamy, protein-rich turkey and yogurt filling, topped with savory, crispy bacon bits.
INGREDIENTS
0.75 medium Russet potato
3 oz ground turkey
0.5 cup Greek yogurt
1 slice bacon
1 tbsp Parmesan cheese
1 tbsp green onions
0.5 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat oven to 400 degrees Fahrenheit.
Rub the potato with olive oil and a pinch of sea salt, then pierce with a fork and bake for 50 minutes until tender.
While the potato bakes, brown the ground turkey in a skillet over medium heat until fully cooked.
Cook the bacon in a separate pan until crispy, then drain on a paper towel and crumble into small bits.
Slice the baked potato in half lengthwise and carefully scoop the flesh into a bowl, leaving a thin shell.
Mash the potato flesh with Greek yogurt, cooked turkey, sea salt, black pepper, garlic powder, and half of the bacon.
Spoon the mixture back into the potato shells and top with Parmesan cheese and the remaining bacon bits.
Return to the oven for 10 minutes until the cheese is melted and the tops are golden brown.
Garnish with fresh green onions before serving.