YOUR SOLIN GENERATED RECIPE
Crispy Bacon-Cheddar Stuffed Potatoes
Twice-baked Russet potatoes stuffed with lean ground turkey and sharp cheddar, topped with a dollop of creamy Greek yogurt and smoky bacon crumbles.
INGREDIENTS
1 medium Russet potato
3 oz lean ground turkey
0.5 cup non-fat Greek yogurt
1 oz sharp cheddar cheese
1 slice turkey bacon
1 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 thoroughly and pierce the skin several times with a fork.
Rub the potato skin with olive oil and half of the sea salt, then bake for 45 to 50 minutes until the center is tender.
While the potato bakes, brown the ground turkey in a non-stick skillet over medium heat, seasoning with the remaining sea salt and all of the black pepper.
Cook the turkey bacon in the same skillet until it reaches a crispy texture, then crumble it into small pieces.
Once the potato is done, slice it in half lengthwise and carefully scoop the flesh into a mixing bowl, leaving a thin shell.
Mash the potato flesh with the Greek yogurt and the cooked ground turkey until well combined.
Spoon the mixture back into the potato skins and top each half with the shredded sharp cheddar cheese.
Return the stuffed potatoes to the oven for 5 minutes until the cheese is melted and bubbly.
Garnish the potatoes with the crumbled turkey bacon and fresh chives before serving hot.