NUTRITION

SERVINGS

INGREDIENTS

1 medium russet potato

5 ounce ground turkey

1 slice center-cut bacon

0.25 ounce sharp cheddar cheese

0 teaspoon extra virgin olive oil

2 tablespoon nonfat Greek yogurt

1 tablespoon fresh chives

0.25 teaspoon sea salt

0.25 teaspoon black pepper

0.25 teaspoon garlic powder

0.25 teaspoon smoked paprika

PREPARATION

• 1

  Scrub the potato and slice into 1/2-inch thick wedges, then soak in cold water for 10 minutes to remove excess starch.

• 2

  Drain and pat the potatoes completely dry with a paper towel, then toss in a bowl with olive oil, sea salt, black pepper, garlic powder, and smoked paprika.

• 3

  Arrange the wedges in a single layer in an air fryer basket and cook at 400°F for 15-18 minutes, shaking halfway through, until golden and crisp.

• 4

  While potatoes cook, brown the ground turkey in a non-stick skillet over medium heat until fully cooked and slightly browned.

• 5

  Cook the bacon slices until crispy in a separate pan, then drain on paper towels and crumble into small pieces.

• 6

  Arrange the crispy potato wedges on a plate, top with the cooked ground turkey and shredded cheddar cheese, and return to the air fryer for 1 minute to melt.

• 7

  Finish the dish by sprinkling the crumbled bacon and fresh chives over the top, and serve with a dollop of Greek yogurt as a clean sour cream alternative.