NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

2 tbsp Egg whites

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

4 slices Turkey bacon

1.5 oz Sharp cheddar cheese

0.25 cup Non-fat Greek yogurt

1 tbsp Fresh chives

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

• 2

  Scrub the Russet potato clean and slice it into thin, even fry-shaped wedges.

• 3

  In a medium bowl, whisk the egg whites with sea salt, black pepper, garlic powder, and smoked paprika until slightly frothy.

• 4

  Toss the potato wedges in the egg white mixture until thoroughly coated, then spread them in a single layer on the prepared baking sheet.

• 5

  Bake for 25-30 minutes, flipping halfway through, until the fries are golden brown and crispy.

• 6

  While the fries bake, cook the turkey bacon in a skillet over medium heat until crisp, then chop into small bits.

• 7

  Remove the fries from the oven, bunch them together, and sprinkle evenly with the shredded sharp cheddar cheese and chopped turkey bacon.

• 8

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

• 9

  Serve immediately topped with a dollop of non-fat Greek yogurt as a clean sour cream alternative and a sprinkle of fresh chives.