NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

4 oz 93% lean ground turkey

1 slice nitrate-free bacon

0.75 oz sharp cheddar cheese

0.25 cup nonfat Greek yogurt

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp chopped chives

PREPARATION

• 1

  Preheat your oven to 425°F and line a large baking sheet with parchment paper.

• 2

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

• 3

  Spread the potato wedges in a single layer on the baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and crispy.

• 4

  While the potatoes roast, cook the bacon slice in a small skillet over medium heat until crisp, then set aside to drain on a paper towel and crumble.

• 5

  In the same skillet, add the ground turkey and cook until browned and fully cooked through, breaking it into small crumbles.

• 6

  Once the potatoes are done, pile the cooked turkey and shredded cheddar cheese on top of the wedges.

• 7

  Return the baking sheet to the oven for 2-3 minutes until the cheese is completely melted and bubbly.

• 8

  Transfer the fries to a plate and garnish with the crumbled bacon, a dollop of Greek yogurt, and fresh chopped chives.