YOUR SOLIN GENERATED RECIPE
Golden Loaded Baked Potatoes with Crispy Bacon
Baked russet potato stuffed with savory ground turkey and sharp cheddar, topped with a dollop of cool Greek yogurt and salty, crispy bacon bits for a satisfying crunch.
INGREDIENTS
1 medium russet potato
0.25 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
4 oz ground turkey
0.25 tsp garlic powder
1 slice center-cut bacon
0.25 oz sharp cheddar cheese
0.25 cup non-fat Greek yogurt
1 tbsp green onions
PREPARATION
Preheat oven to 400°F (200°C).
Scrub the russet potato and pierce several times with a fork.
Rub the potato skin with olive oil and 0.125 tsp sea salt, then bake for 45-50 minutes until the skin is golden and crisp.
While the potato bakes, cook the bacon slices in a skillet over medium heat until crispy, then remove and crumble.
In the same skillet, drain most of the fat and cook the ground turkey with garlic powder, 0.125 tsp sea salt, and black pepper until fully browned.
Slice the baked potato lengthwise and fluff the inside with a fork.
Layer the seasoned ground turkey and shredded cheddar cheese into the potato, then return to the oven for 2-3 minutes to melt.
Top with a dollop of non-fat Greek yogurt, the crumbled bacon, and fresh green onions.