YOUR SOLIN GENERATED RECIPE
Crispy Bacon-Cheddar Stuffed Potatoes
Twice-baked Russet potatoes stuffed with savory ground turkey and sharp cheddar, topped with crispy bacon bits and a dollop of cool, tangy Greek yogurt.
INGREDIENTS
1 medium Russet potato
4 oz ground turkey
2 slices turkey bacon
0.25 oz sharp cheddar cheese
0.25 cup non-fat Greek yogurt
0.5 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tbsp green onions
PREPARATION
Preheat oven to 400°F (200°C) and scrub the Russet potato, pricking it several times with a fork.
Rub the potato skin with olive oil and a pinch of sea salt, then bake directly on the oven rack for 45-50 minutes until tender.
While the potato bakes, cook the turkey bacon in a skillet until crispy, then remove and chop into small bits.
In the same skillet, brown the ground turkey with garlic powder, sea salt, and black pepper until fully cooked.
Slice the baked potato in half lengthwise and scoop the flesh into a bowl, leaving a thin shell.
Mash the potato flesh with Greek yogurt, then stir in the cooked turkey and half of the cheddar cheese.
Spoon the mixture back into the skins, top with the remaining cheese and bacon bits, and bake for 5-8 minutes until bubbly.
Garnish with freshly chopped green onions before serving.