YOUR SOLIN GENERATED RECIPE
Bacon Cheddar Stuffed Potatoes
Twice-baked potatoes stuffed with savory ground turkey, sharp cheddar, and crispy bacon for a satisfying meal with a velvety, rich texture.
INGREDIENTS
1 medium Russet potato
5 oz Ground turkey
1 slice Center-cut bacon
0.25 oz Sharp cheddar cheese
0.25 cup Plain non-fat Greek yogurt
1 tbsp Green onions
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 400°F. Scrub the Russet potato thoroughly, pierce it several times with a fork, and bake directly on the oven rack for 45-50 minutes until the center is tender.
While the potato bakes, place the bacon slices in a cold skillet and turn the heat to medium. Cook until the bacon is crispy, then remove to a paper towel-lined plate to drain and crumble.
Drain all but a teaspoon of the bacon fat from the skillet. Add the ground turkey and cook over medium-high heat, breaking it apart with a spatula until browned and fully cooked. Season with garlic powder, sea salt, and black pepper.
Once the potato is cool enough to handle, slice it in half lengthwise. Carefully scoop out the flesh into a medium mixing bowl, leaving a 1/4-inch thick shell to maintain structure.
Add the Greek yogurt to the potato flesh and mash until smooth and creamy. Fold in the cooked ground turkey, half of the crumbled bacon, and half of the shredded cheddar cheese.
Spoon the mixture back into the potato shells, mounding it slightly. Top with the remaining cheddar cheese and bacon crumbles.
Place the stuffed potatoes on a baking sheet and return to the oven for 5-10 minutes, or until the cheese is melted and bubbly. Garnish with freshly chopped green onions before serving.