YOUR SOLIN GENERATED RECIPE
Loaded Bacon Cheddar Baked Potatoes
Crispy-skinned Russet potato stuffed with savory ground turkey and melted cheddar, topped with smoky bacon and a dollop of creamy Greek yogurt.
INGREDIENTS
0.75 medium Russet potato
5 oz 93% lean ground turkey
1 slice center-cut bacon
0.25 cup non-fat Greek yogurt
0.25 oz sharp cheddar cheese
1 tbsp green onions
0.5 tsp sea salt
0.5 tsp black pepper
0.25 tsp garlic powder
0 tsp extra virgin olive oil
PREPARATION
Preheat your oven to 400°F. Scrub the potato thoroughly and prick it several times with a fork.
Rub the potato skin with olive oil and a pinch of the sea salt, then place it directly on the oven rack and bake for 45-60 minutes until tender.
While the potato bakes, cook the bacon in a skillet over medium heat until crispy, then remove and chop into small bits.
In the same skillet, drain any excess fat and add the ground turkey, seasoning it with garlic powder and the remaining salt and pepper.
Cook the turkey until browned and fully cooked through, then set aside.
Once the potato is finished, slice it open lengthwise and carefully scoop out the flesh into a mixing bowl, leaving a thin wall of potato in the skin.
Mash the potato flesh with the Greek yogurt and half of the cheddar cheese until smooth, then fold in the cooked turkey.
Spoon the mixture back into the potato skins, top with the remaining cheddar and bacon bits, and return to the oven for 5 minutes to melt the cheese.
Garnish with freshly sliced green onions before serving.