YOUR SOLIN GENERATED RECIPE
Crispy Bacon Cheddar Stuffed Potatoes
Crispy baked Russet potatoes stuffed with savory ground turkey and sharp cheddar, topped with a dollop of creamy Greek yogurt and salty bacon bits.
INGREDIENTS
1 medium Russet potato
5 oz Ground turkey (93% lean)
1 slice Nitrate-free 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
1 tbsp Green onions
PREPARATION
Preheat your oven to 400°F (200°C). Scrub the potato clean and pat it completely dry.
Prick the potato several times with a fork, rub the skin with olive oil and a pinch of sea salt, then bake directly on the oven rack for 45-50 minutes until the skin is crispy and the inside is tender.
While the potato bakes, cook the bacon slice in a skillet over medium heat until crispy. Remove, drain on a paper towel, and crumble into small bits.
In the same skillet, drain any excess bacon fat and add the ground turkey. Season with the remaining sea salt and black pepper, cooking until browned and fully cooked through.
Once the potato is done, slice it open lengthwise and fluff the inside with a fork. Mix in the cooked ground turkey.
Top the turkey-filled potato with shredded cheddar cheese and place back in the oven or under a broiler for 1-2 minutes until the cheese is melted and bubbly.
Finish by topping with a dollop of Greek yogurt, the crumbled bacon bits, and sliced green onions.