NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

5 oz ground turkey

1 slice nitrate-free bacon

0.5 oz sharp cheddar cheese

0.25 cup nonfat Greek yogurt

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp green onions

PREPARATION

• 1

  Preheat your oven to 425°F and line a large baking sheet with parchment paper.

• 2

  Cut the Russet potato into thin wedges and toss them in a bowl with olive oil, sea salt, black pepper, and garlic powder.

• 3

  Spread the potato wedges in a single layer on the baking sheet and roast for 25 to 30 minutes until golden and crispy.

• 4

  While the potatoes roast, cook the bacon slice in a skillet over medium heat until crispy, then remove and crumble into bits.

• 5

  In the same skillet, add the ground turkey and cook until browned and fully cooked through, breaking it into small crumbles.

• 6

  Once the potatoes are done, pile the cooked ground turkey and shredded cheddar cheese over the wedges.

• 7

  Return the tray to the oven for 2 to 3 minutes until the cheese is completely melted and bubbly.

• 8

  Remove from the oven and top with a dollop of Greek yogurt, the crumbled bacon, and freshly sliced green onions before serving.