YOUR SOLIN GENERATED RECIPE
Loaded Bacon Cheddar Fries
Crispy oven-roasted potato wedges topped with sharp melted cheddar and smoky crumbled turkey bacon, finished with a dollop of cool, tangy Greek yogurt.
INGREDIENTS
0.75 medium Russet potato
0.25 tsp Avocado oil
0.25 tsp Sea salt
0.25 tsp Garlic powder
4 slice Turkey bacon
0.5 oz Sharp cheddar cheese
0.5 cup Non-fat Greek yogurt
1 tbsp Fresh chives
PREPARATION
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Wash and scrub the Russet potato, then slice it into thin, uniform matchsticks or wedges.
In a large bowl, toss the potato slices with avocado oil, sea salt, and garlic powder until evenly coated.
Spread the potatoes in a single layer on the baking sheet, ensuring they do not overlap to maximize crispiness.
Roast for 25-30 minutes, flipping halfway through, until the fries are golden brown and crispy.
While the fries roast, cook the turkey bacon in a skillet over medium heat until crisp, then crumble into small pieces.
Once the fries are done, bunch them together on the tray and sprinkle the shredded cheddar cheese and crumbled bacon over the top.
Return the tray to the oven for 2-3 minutes until the cheese is completely melted and bubbly.
Transfer the loaded fries to a plate and top with a generous dollop of Greek yogurt and freshly chopped chives before serving.