YOUR SOLIN GENERATED RECIPE
Bacon Cheddar Stuffed Potatoes
Russet potatoes baked until tender and stuffed with savory ground turkey, crispy bacon, and sharp cheddar for a satisfyingly creamy finish.
INGREDIENTS
1 medium Russet potato
4 oz 93% lean ground turkey
1 slices center-cut bacon
0.5 oz sharp cheddar cheese
0.25 cup plain nonfat Greek yogurt
1 tbsp green onion
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 400°F and pierce the Russet potato several times with a fork to allow steam to escape.
Place the potato directly on the middle oven rack and bake for 45 to 50 minutes until the skin is crisp and the center is easily pierced with a knife.
While the potato bakes, cook the center-cut bacon in a skillet over medium heat until crispy, then transfer to a paper towel and chop into small bits.
In the same skillet, cook the ground turkey with the sea salt, black pepper, and garlic powder until fully browned and crumbled, then set aside.
Once the potato is finished baking, slice it in half lengthwise and carefully scoop the hot flesh into a bowl, leaving a thin layer against the skin to maintain its shape.
Mash the potato flesh with the Greek yogurt until smooth, then fold in the cooked ground turkey and half of the sharp cheddar cheese.
Spoon the mixture back into the potato skins and top with the remaining cheddar cheese and the chopped bacon bits.
Return the stuffed potatoes to the oven or place under the broiler for 2 to 3 minutes until the cheese is melted and bubbly.
Garnish with freshly sliced green onions and serve immediately.