YOUR SOLIN GENERATED RECIPE
Loaded Bacon Cheddar Fries
Oven-roasted potato wedges topped with lean ground turkey and crispy bacon bits, finished with melted sharp cheddar and a cool dollop of Greek yogurt.
INGREDIENTS
1 medium Russet potato
4 oz 99% lean ground turkey
0.5 slice center-cut bacon
0.5 oz sharp cheddar cheese
2 tbsp nonfat Greek yogurt
1 tbsp green onion
0 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.25 tsp smoked paprika
PREPARATION
Preheat your oven to 425°F and line a large baking sheet with parchment paper.
Slice the Russet potato into uniform thin wedges and place them in a mixing bowl.
Toss the potato wedges with olive oil, sea salt, black pepper, and smoked paprika until evenly coated.
Spread the wedges in a single layer on the prepared baking sheet and roast for 25 minutes until golden and crispy.
While the potatoes roast, brown the ground turkey in a non-stick skillet over medium heat, seasoning with garlic powder.
Cook the bacon slice in a separate pan until crisp, then remove and crumble into small bits.
Remove the roasted potatoes from the oven, pile the cooked turkey and crumbled bacon on top, and sprinkle with shredded cheddar cheese.
Return the tray to the oven for 2-3 minutes until the cheese is melted and bubbly.
Top with a dollop of Greek yogurt and sliced green onions before serving immediately.