NUTRITION

SERVINGS

INGREDIENTS

0.75 medium Russet potato

4 slice Nitrate-free turkey bacon

1 oz Grass-fed sharp cheddar cheese

0.5 cup Non-fat plain Greek yogurt

0.5 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Fresh chives

PREPARATION

• 1

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

• 2

  Slice the Russet potato into thin, uniform fries and pat them thoroughly dry with a paper towel to ensure they get maximum crispiness in the oven.

• 3

  In a large mixing bowl, toss the potato fries with avocado oil, sea salt, black pepper, and garlic powder until every fry is evenly coated.

• 4

  Spread the fries in a single layer on the prepared baking sheet, ensuring they do not overlap, and roast for 25-30 minutes while flipping halfway through.

• 5

  While the fries are roasting, cook the turkey bacon in a skillet over medium heat until it reaches a perfect crisp, then finely chop it into bits.

• 6

  Remove the golden fries from the oven, bunch them together slightly, and sprinkle the shredded grass-fed cheddar and bacon bits over the top.

• 7

  Return the tray to the oven for an additional 2-3 minutes until the cheese is bubbly and completely melted.

• 8

  Garnish the fries with freshly chopped chives and serve immediately with a side of Greek yogurt as a high-protein alternative to sour cream.