YOUR SOLIN GENERATED RECIPE
Bacon Cheddar Stuffed Potatoes
Crispy oven-baked russet potatoes stuffed with savory ground turkey and sharp cheddar, topped with crunchy bacon bits and a dollop of cool Greek yogurt.
INGREDIENTS
1 medium Russet potato
4 oz Ground turkey (93% lean)
1 slice Center-cut bacon
0.5 oz Sharp cheddar cheese
0.25 cup Plain non-fat Greek yogurt
1 tbsp Fresh chives
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Preheat your oven to 400°F and scrub the russet potato clean.
Prick the potato several times with a fork and bake directly on the oven rack for 45 to 60 minutes until the skin is crisp and the inside is tender.
While the potato bakes, cook the bacon in a skillet over medium heat until crispy, then transfer to a paper towel to drain and crumble once cooled.
In the same skillet, brown the ground turkey with the sea salt, black pepper, and garlic powder until fully cooked and slightly caramelized.
Remove the potato from the oven and slice it in half lengthwise, then carefully scoop out the flesh into a mixing bowl, leaving a thin layer against the skin.
Mash the potato flesh with the Greek yogurt until smooth, then fold in the cooked turkey and half of the shredded cheddar cheese.
Spoon the mixture back into the potato skins and top with the remaining cheddar and the crumbled bacon.
Place the stuffed potatoes on a baking sheet and return to the oven for 5 to 7 minutes until the cheese is melted and bubbly.
Garnish with freshly chopped chives and serve immediately.