YOUR SOLIN GENERATED RECIPE
Bacon Cheddar Stuffed Potatoes
Oven-roasted potatoes stuffed with savory ground turkey and crispy bacon, topped with melted sharp cheddar and a dollop of cool, creamy Greek yogurt.
INGREDIENTS
1 medium Russet potato
5 oz Ground turkey
1 slices Center-cut bacon
0.5 oz Shredded sharp cheddar cheese
2 tbsp Plain non-fat Greek yogurt
0.5 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh chives
PREPARATION
Preheat your oven to 400°F (200°C).
Scrub the Russet potato clean, pat dry, and pierce several times with a fork.
Rub the potato skin with olive oil and sea salt, then bake directly on the oven rack for 45 to 50 minutes until tender.
While the potato bakes, cook the bacon in a skillet over medium heat until crispy, then drain on paper towels and chop into small bits.
In the same skillet, brown the ground turkey with black pepper until fully cooked and slightly caramelized.
Once the potato is done, slice it in half lengthwise and carefully scoop out the flesh into a bowl, leaving a thin shell to support the filling.
Mash the potato flesh with the Greek yogurt until smooth, then fold in the cooked turkey and half of the chopped bacon.
Spoon the mixture back into the potato skins, topping each half with shredded cheddar and the remaining bacon.
Return the stuffed potatoes to the oven for 5 minutes until the cheese is bubbly and golden.
Garnish with fresh chives and serve immediately.