NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

2 oz Ground turkey

1 slice Center-cut bacon

0.5 oz Sharp cheddar cheese

0.25 cup Non-fat Greek yogurt

0.5 tsp Dried dill

0.5 tsp Garlic powder

0.5 tsp Onion powder

1 tsp Lemon juice

1 tbsp Fresh chives

PREPARATION

• 1

  Preheat your oven to 425°F (220°C).

• 2

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

• 3

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

• 4

  While the potatoes roast, cook the ground turkey and the bacon slice in a skillet over medium heat until the turkey is fully browned and the bacon is crisp.

• 5

  Remove the bacon from the pan, finely chop it, and then stir the bits back into the cooked turkey.

• 6

  In a small mixing bowl, whisk together the Greek yogurt, dried dill, garlic powder, onion powder, and lemon juice to create a clean ranch dressing.

• 7

  Once the potatoes are done, remove the tray from the oven and pile the turkey and bacon mixture over the wedges.

• 8

  Sprinkle the shredded sharp cheddar cheese over the top and return to the oven for 2 minutes until the cheese is melted.

• 9

  Drizzle the warm fries with the prepared Greek yogurt ranch and garnish with freshly chopped chives before serving.