YOUR SOLIN GENERATED RECIPE
Clean-Eating Loaded Bacon Cheese Fries
Oven-roasted potato wedges topped with savory lean beef, melted sharp cheddar, and smoky bacon bits for a satisfyingly crunchy and protein-packed meal.
INGREDIENTS
1 medium Russet potato
0.5 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Garlic powder
5 oz 93% Lean ground beef
0.5 slice Center-cut bacon
0.5 oz Sharp cheddar cheese
2 tbsp Nonfat Greek yogurt
1 tbsp Green onions
PREPARATION
Preheat your oven to 425°F and line a large baking sheet with parchment paper.
Wash the potato and slice it into thin wedges. In a bowl, toss the wedges with olive oil, sea salt, and garlic powder until evenly coated.
Spread the potato wedges in a single layer on the baking sheet and roast for 25-30 minutes, flipping halfway through, until they are golden and crispy.
While the potatoes roast, place the bacon slice in a cold skillet and turn the heat to medium. Cook until crisp, then remove and pat dry with a paper towel before crumbling into small bits.
In the same skillet, add the lean ground beef and cook over medium-high heat until fully browned. Drain any excess fat from the pan.
Once the potatoes are roasted, pile the cooked ground beef and shredded cheddar cheese over the top of the wedges.
Return the baking sheet to the oven for 2-3 minutes, or until the cheese is completely melted and bubbly.
Remove from the oven and top with the crumbled bacon, a dollop of Greek yogurt as a sour cream swap, and freshly sliced green onions.