YOUR SOLIN GENERATED RECIPE
Crispy Bacon-Cheddar Stuffed Potatoes
Twice-baked Russet potatoes stuffed with savory ground turkey and melted cheddar, topped with crispy bacon and a dollop of cool Greek yogurt.
INGREDIENTS
1 medium Russet potato
4 oz Ground turkey 93% lean
0.75 oz Sharp cheddar cheese
0.25 cup Nonfat Greek yogurt
1 slice Center-cut bacon
0 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh chives
PREPARATION
Preheat your oven to 400°F. Scrub the potato, pierce it several times with a fork, rub with olive oil and sea salt, and bake for 45-50 minutes until tender.
While the potato bakes, cook the bacon in a skillet over medium heat until crispy, then set aside on a paper towel to drain and crumble.
In the same skillet, brown the ground turkey with the black pepper until it is fully cooked and no longer pink.
Once the potato is cool enough to handle, slice it in half lengthwise and scoop the flesh into a medium bowl, leaving a thin layer of potato against the skin.
Mash the potato flesh with the Greek yogurt, cooked ground turkey, and half of the cheddar cheese.
Spoon the mixture back into the potato skins and top with the remaining cheddar and crumbled bacon.
Place the stuffed potatoes back in the oven for 5-10 minutes until the cheese is melted and bubbly.
Garnish with fresh chives and serve immediately.