YOUR SOLIN GENERATED RECIPE
Loaded Bacon Cheddar Fries
Oven-roasted potato wedges topped with seasoned ground turkey and crispy bacon, finished with melted sharp cheddar and a cool dollop of Greek yogurt.
INGREDIENTS
1 small Russet potato
0.25 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
5 oz Ground turkey
0.25 tsp Garlic powder
0.25 tsp Smoked paprika
0.5 slices Nitrate-free bacon
0.25 oz Sharp cheddar cheese
2 tbsp Plain Greek yogurt
1 tbsp Green onions
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Slice the Russet potato into thin wedges and toss them in a bowl with the olive oil, sea salt, and black pepper.
Spread the potato wedges in a single layer on the baking sheet and roast for 25-30 minutes until golden and crispy.
While the potatoes roast, cook the bacon slices in a skillet over medium heat until crispy; remove, drain on a paper towel, and crumble into small pieces.
In the same skillet, drain most of the bacon fat and add the ground turkey, garlic powder, and smoked paprika, cooking until the meat is fully browned and crumbled.
Once the potatoes are done, pile the cooked ground turkey and crumbled bacon over the fries, then sprinkle the shredded cheddar cheese on top.
Return the baking sheet to the oven for 2-3 minutes until the cheese is completely melted.
Transfer to a plate and top with a dollop of Greek yogurt and sliced green onions before serving.