YOUR SOLIN GENERATED RECIPE
Baked Bacon Cheddar Stuffed Potatoes
Oven-roasted potatoes stuffed with lean turkey and sharp cheddar, topped with crispy bacon and cool Greek yogurt for a satisfyingly creamy texture.
INGREDIENTS
1 medium Russet potato
4 oz Lean ground turkey
1 oz Sharp cheddar cheese
1 slice Nitrate-free bacon
0.25 cup Plain nonfat Greek yogurt
1 tbsp Green onions
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
1 tsp Extra virgin olive oil
PREPARATION
Preheat your oven to 400°F.
Scrub the potato clean, prick it several times with a fork, and rub the skin with olive oil and a pinch of salt.
Place the potato directly on the oven rack and bake for 45 to 50 minutes until the skin is crisp and the inside is tender.
While the potato bakes, cook the bacon slice in a skillet over medium heat until crispy, then drain on a paper towel and crumble.
In the same skillet, brown the ground turkey with garlic powder, salt, and pepper until fully cooked through.
Once the potato is done, slice it in half lengthwise and 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 cheddar cheese.
Spoon the mixture back into the potato skins and top with the remaining cheddar and crumbled bacon.
Place the stuffed potatoes on a baking sheet and return to the oven for 5 minutes until the cheese is melted and bubbly.
Garnish with chopped green onions and serve immediately.