YOUR SOLIN GENERATED RECIPE
Creamy Loaded Baked Potatoes with Crispy Bacon
Fluffy Russet potato baked until tender and topped with savory turkey, crispy bacon, melted cheddar, and a dollop of velvety Greek yogurt.
INGREDIENTS
1 medium Russet potato
3 oz 93% lean ground turkey
1 slice Center-cut bacon
0.5 cup Non-fat Greek yogurt
0.25 oz Sharp cheddar cheese
0.5 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Sliced green onions
PREPARATION
Preheat your oven to 400°F (200°C).
Scrub the Russet potato thoroughly, pierce it several times with a fork, and rub the skin with olive oil and sea salt.
Place the potato directly on the oven rack and bake for 45 to 60 minutes until the skin is crispy and the center is soft.
While the potato bakes, cook the bacon slices in a skillet over medium heat until they reach your desired level of crispiness.
Remove the bacon from the pan, let it cool, and then crumble it into small pieces.
In the same skillet, cook the ground turkey with black pepper until fully browned and cooked through.
Once the potato is done, slice it open lengthwise and fluff the interior with a fork.
Stuff the potato with the cooked turkey and crumbled bacon, then sprinkle the shredded cheddar cheese on top.
Return the potato to the oven for 2 minutes to melt the cheese, then finish with a dollop of Greek yogurt and green onions.