YOUR SOLIN GENERATED RECIPE
Creamy Loaded Baked Potatoes with Crispy Bacon
Oven-roasted russet potato stuffed with savory ground turkey and sharp cheddar, topped with a dollop of tangy Greek yogurt and smoky, crispy bacon.
INGREDIENTS
1 medium russet potato
3 oz ground turkey
2 slices center-cut bacon
0.5 cup non-fat Greek yogurt
0.5 oz sharp cheddar cheese
1 tbsp fresh chives
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F (200°C). Scrub the russet potato clean, prick it several times with a fork, and bake for 45-60 minutes until the skin is crisp and the center is tender.
While the potato bakes, place the bacon slices in a cold skillet over medium heat. Cook until the fat has rendered and the bacon is golden and crispy. Remove to a paper towel to drain, then crumble into small bits.
In the same skillet (drain excess fat if necessary), add the ground turkey. Season with garlic powder, sea salt, and black pepper. Sauté until fully browned and cooked through.
Once the potato is finished, slice it down the center and fluff the inside with a fork. Mix in the cooked ground turkey and sprinkle the sharp cheddar cheese on top.
Place the stuffed potato back in the oven or under the broiler for 1-2 minutes until the cheese is melted and bubbling.
Remove from the oven and top with a generous dollop of non-fat Greek yogurt to add creaminess and extra protein.
Garnish with the crumbled crispy bacon and freshly chopped chives before serving hot.