YOUR SOLIN GENERATED RECIPE
Creamy Loaded Baked Potatoes with Crispy Bacon
Roasted Russet potato stuffed with savory ground turkey and sharp cheddar, topped with a dollop of cool yogurt and smoky bacon bits for a satisfying crunch.
INGREDIENTS
1 medium Russet potato
5 ounce 93% lean ground turkey
0 slice Center-cut bacon
0.5 cup Non-fat Greek yogurt
0 ounce Sharp cheddar cheese
1 tablespoon Green onions
0.25 teaspoon Sea salt
0.25 teaspoon Black pepper
0.25 teaspoon Garlic powder
0 teaspoon Olive oil
PREPARATION
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Scrub the Russet potato thoroughly, pierce it several times with a fork, and rub the skin with olive oil and sea salt.
Bake the potato for 45 to 50 minutes, or until the skin is crisp and the inside is tender when pierced with a knife.
While the potato bakes, cook the bacon in a small skillet over medium heat until crispy, then set aside on a paper towel to drain and crumble.
In the same skillet, remove all but a teaspoon of bacon fat and brown the ground turkey with garlic powder and black pepper until fully cooked.
Slice the baked potato down the center and gently fluff the interior with a fork, being careful not to break the skin.
Stuff the potato with the seasoned ground turkey and sprinkle the shredded sharp cheddar cheese over the top.
Place the potato back in the oven for 2 to 3 minutes until the cheese is completely melted and bubbly.
Top the loaded potato with a generous dollop of Greek yogurt, the crumbled bacon bits, and freshly sliced green onions before serving.