YOUR SOLIN GENERATED RECIPE
Crispy Bacon Cheese Fries with Ranch
Oven-roasted potato wedges topped with savory ground turkey, crispy turkey bacon, and melted cheddar, finished with a zesty and creamy Greek yogurt ranch drizzle.
INGREDIENTS
1 medium Russet potato
4 ounce Ground turkey
1 slice Turkey bacon
0.5 ounce Sharp cheddar cheese
0.25 cup Non-fat Greek yogurt
1 teaspoon Garlic powder
1 teaspoon Onion powder
0.5 teaspoon Dried dill
1 teaspoon Lemon juice
0 teaspoon Olive oil
0.25 teaspoon Sea salt
0.25 teaspoon Black pepper
1 tablespoon Fresh chives
PREPARATION
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Slice the Russet potato into thin wedges, then toss them in a bowl with olive oil, sea salt, and black pepper until evenly coated.
Spread the potato wedges in a single layer on the baking sheet and roast for 25 to 30 minutes, flipping halfway through, until they are golden and crispy.
While the potatoes roast, place the ground turkey in a non-stick skillet over medium heat and cook until browned and crumbled, seasoning with half of the garlic and onion powder.
Cook the turkey bacon in a separate pan until very crisp, then remove from heat and finely chop into bits.
In a small mixing bowl, whisk together the Greek yogurt, lemon juice, dried dill, and the remaining garlic and onion powder to create a thick ranch dressing.
Once the potatoes are done, pile the cooked ground turkey, bacon bits, and shredded cheddar cheese onto the wedges.
Return the tray to the oven for 2 to 3 minutes until the cheese is completely melted and bubbly.
Drizzle the warm fries with the prepared Greek yogurt ranch and garnish with freshly chopped chives before serving.