YOUR SOLIN GENERATED RECIPE
Crispy Bacon-Cheddar Stuffed Potatoes
Twice-baked Russet potatoes stuffed with sharp cheddar and crispy turkey bacon, topped with a dollop of cool Greek yogurt for a satisfyingly creamy finish.
INGREDIENTS
1 medium Russet potato
3 slice Turkey bacon
1.5 oz Sharp cheddar cheese
0.5 cup Nonfat Greek yogurt
0.25 cup Green onions
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Garlic powder
PREPARATION
Preheat your oven to 400°F and scrub the potato thoroughly under cold water.
Pierce the potato several times with a fork and bake for 45-50 minutes until the center is completely tender.
While the potato bakes, cook the turkey bacon in a skillet over medium heat until crisp, then chop into small pieces.
Slice the baked potato in half lengthwise and carefully scoop out the flesh into a mixing bowl, leaving a thin shell.
Mash the potato flesh with the Greek yogurt, sea salt, black pepper, and garlic powder until the texture is smooth.
Fold in half of the shredded cheddar cheese and half of the chopped turkey bacon bits.
Spoon the mixture back into the potato shells and top with the remaining cheese and bacon.
Return the potatoes to the oven for 5-10 minutes until the cheese is bubbly and the edges are golden.
Garnish with fresh green onions and serve immediately.