YOUR SOLIN GENERATED RECIPE
Crispy Bacon & Cheddar Stuffed Potatoes
Twice-baked Russet potatoes stuffed with savory ground turkey and melted cheddar, topped with a dollop of cool yogurt and salty bacon crumbles for a satisfying crunch.
INGREDIENTS
1 medium Russet potato
5 oz 93% lean ground turkey
1 slice center-cut bacon
0.5 oz sharp cheddar cheese
0.25 cup 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 fresh chives
PREPARATION
Preheat your oven to 400°F (200°C).
Scrub the potato clean, rub the skin with olive oil and a pinch of sea salt, then bake for 45-50 minutes until the center is tender.
While the potato bakes, brown the ground turkey in a non-stick skillet over medium heat, seasoning with garlic powder, salt, and pepper.
Cook the bacon slice in the same skillet until perfectly crispy, then set aside to drain and crumble.
Once the potato is cool enough to handle, slice it in half lengthwise and scoop out the flesh into a mixing bowl, leaving a thin wall.
Mash the potato flesh with the Greek yogurt and cooked turkey until the filling is well combined and creamy.
Spoon the mixture back into the potato skins and top with shredded cheddar cheese and the crumbled bacon.
Place the stuffed potatoes back in the oven for 5-8 minutes until the cheese is melted and bubbly.
Garnish with freshly chopped chives and serve immediately.