YOUR SOLIN GENERATED RECIPE
Loaded Cheddar-Bacon Baked Potatoes
Russet potatoes roasted until skins are crisp, stuffed with savory ground turkey, sharp cheddar, and smoky bacon bits for a satisfyingly creamy finish.
INGREDIENTS
1 medium Russet potato
0.5 tsp Olive oil
0.25 tsp Sea salt
3 oz Ground turkey (93% lean)
0.25 tsp Garlic powder
0.25 tsp Black pepper
0 slice Center-cut bacon
0 oz Sharp cheddar cheese
0.25 cup Plain non-fat Greek yogurt
1 tbsp Green onions
PREPARATION
Preheat your oven to 400°F (200°C).
Scrub the potato thoroughly, prick the skin several times with a fork, and rub the outside with olive oil and sea salt.
Place the potato directly on the oven rack and bake for 45 to 55 minutes until the skin is crisp and the center is tender.
While the potato bakes, cook the bacon slice in a skillet over medium heat until crispy, then remove and crumble into small bits.
In the same skillet, brown the ground turkey with garlic powder and black pepper until fully cooked and no longer pink.
Carefully slice the baked potato down the center and fluff the interior with a fork to create space for the filling.
Stuff the potato with the cooked ground turkey and sprinkle the shredded cheddar cheese over the top.
Return the stuffed potato to the oven for 2 to 3 minutes until the cheese is completely melted and bubbly.
Top the potato with a dollop of Greek yogurt, the crumbled bacon, and freshly sliced green onions before serving.