NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

5 oz 93% lean ground turkey

0.25 tsp garlic powder

0.25 tsp onion powder

1 slice center-cut bacon

0.5 oz sharp cheddar cheese

2 tbsp plain nonfat Greek yogurt

1 tbsp sliced green onions

PREPARATION

• 1

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

• 2

  Scrub the Russet potato and slice it into 1/2-inch thick wedges, then pat them completely dry with a paper towel to ensure maximum crispiness.

• 3

  In a large bowl, toss the potato wedges with olive oil, sea salt, and black pepper until every surface is evenly coated.

• 4

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

• 5

  While the potatoes roast, place the ground turkey in a non-stick skillet over medium-high heat, breaking it apart with a spatula as it cooks.

• 6

  Season the turkey with garlic powder and onion powder, cooking until browned and no longer pink.

• 7

  In a separate small pan, cook the bacon slice until it reaches a perfect crunch, then drain on a paper towel and crumble into small bits.

• 8

  Once the potatoes are done, pile the cooked turkey and shredded cheddar cheese on top of the wedges while they are still on the baking sheet.

• 9

  Return the tray to the oven for 2-3 minutes, just until the cheese is bubbling and melted.

• 10

  Transfer the loaded fries to a plate and finish with a dollop of Greek yogurt, the crumbled bacon, and fresh green onions.