YOUR SOLIN GENERATED RECIPE
Crispy Bacon Cheese Fries with Ranch
Oven-roasted potato wedges topped with savory ground turkey and melted cheddar, finished with a creamy, zesty Greek yogurt ranch and crispy bacon bits.
INGREDIENTS
1 medium Russet potato
2 oz Ground turkey
0.5 slice Center-cut bacon
0.25 cup Non-fat Greek yogurt
0.25 oz Sharp cheddar cheese
0.5 tsp Avocado oil
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.25 tsp Dried dill
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Fresh chives
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Slice the Russet potato into thin, uniform wedges and toss them in a bowl with avocado oil, sea salt, and black pepper.
Spread the potato wedges in a single layer on the baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and crispy.
While the potatoes roast, brown the ground turkey in a non-stick skillet over medium heat until fully cooked, seasoning with a pinch of salt and pepper.
Cook the bacon slice in a separate pan until crisp, then drain on a paper towel and crumble into small pieces.
Prepare the high-protein ranch by whisking the Greek yogurt with garlic powder, onion powder, and dried dill until smooth.
Once the potatoes are done, pile the cooked turkey and shredded cheddar cheese on top of the wedges and return to the oven for 2 minutes to melt the cheese.
Remove from the oven, drizzle with the yogurt ranch, and garnish with bacon crumbles and fresh chives.