YOUR SOLIN GENERATED RECIPE
Bacon Cheddar Stuffed Potatoes
Twice-baked potatoes stuffed with lean ground turkey and crispy bacon bits, topped with melted sharp cheddar and a dollop of creamy Greek yogurt for a velvety finish.
INGREDIENTS
1 medium Russet potato
2 oz 99% lean ground turkey
1 slice Center-cut bacon
0.5 oz Sharp cheddar cheese
0.25 cup Nonfat plain Greek yogurt
1 cup Fresh spinach
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
1 tbsp Fresh chives
PREPARATION
Preheat oven to 400°F. Pierce the potato with a fork and bake for 45-50 minutes until tender.
While potato bakes, cook the bacon in a skillet over medium heat until crispy. Remove, drain on paper towels, and crumble.
In the same skillet, brown the ground turkey with sea salt, black pepper, and garlic powder. Add spinach at the end until wilted.
Once the potato is cool enough to handle, slice it in half lengthwise and scoop out the flesh into a bowl, leaving a thin shell.
Mash the potato flesh with the Greek yogurt until smooth. Fold in the turkey-spinach mixture, half the bacon, and half the cheddar.
Spoon the mixture back into the potato shells. Top with the remaining cheddar cheese.
Return to the oven for 5-10 minutes until the cheese is melted and bubbly.
Garnish with the remaining bacon crumbles and fresh chives before serving.