YOUR SOLIN GENERATED RECIPE
Crispy Bacon Cheddar Stuffed Potatoes
Roasted russet potato halves filled with savory ground turkey and sharp cheddar, topped with crispy bacon bits and a dollop of cool, creamy Greek yogurt.
INGREDIENTS
1 medium Russet potato
4 oz Ground turkey
1 slice Uncured bacon
0.5 oz Sharp cheddar cheese
0.5 cup Non-fat Greek yogurt
1 tbsp Scallions
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Preheat your oven to 400°F (200°C) and scrub the Russet potato clean.
Pierce the potato several times with a fork and bake for 45-50 minutes until the center is tender.
While the potato bakes, cook the ground turkey in a non-stick skillet over medium heat until browned, seasoning with half the sea salt, black pepper, and garlic powder.
In a separate small pan, cook the bacon slice until crispy, then drain on a paper towel and crumble into small bits.
Once the potato is done, slice it in half lengthwise and scoop out most of the flesh into a bowl, leaving a thin wall to maintain the shape.
Mash the potato flesh with the cooked ground turkey, shredded cheddar cheese, and the remaining seasonings.
Stuff the mixture back into the potato skins and place them back in the oven for 5 minutes, or until the cheese is melted and bubbly.
Top each half with a generous dollop of Greek yogurt, the crumbled bacon, and fresh scallions before serving.