YOUR SOLIN GENERATED RECIPE
Bacon Cheddar Stuffed Potatoes
Oven-roasted potatoes stuffed with savory ground turkey and crispy bacon bits, topped with melted sharp cheddar and a dollop of cool, creamy Greek yogurt.
INGREDIENTS
1 medium Russet potato
5 oz 93% lean ground turkey
1 slice Uncured bacon
0.5 oz Grass-fed sharp cheddar cheese
0.25 cup Non-fat plain Greek yogurt
1 stalk Green onion
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Preheat your oven to 400°F and pierce the Russet potato several times with a fork to allow steam to escape.
Place the potato directly on the oven rack or a baking sheet and roast for 45-50 minutes until the skin is crisp and the center is tender.
While the potato bakes, cook the uncured bacon in a small skillet over medium heat until crispy, then remove and chop into small bits.
In the same skillet, add the ground turkey, sea salt, black pepper, and garlic powder, cooking until the meat is browned and fully cooked through.
Carefully slice the hot baked potato in half lengthwise and fluff the interior flesh with a fork, leaving a thin border around the skin to maintain its shape.
Fold the cooked ground turkey, chopped bacon bits, and shredded cheddar cheese into the potato flesh and return to the oven for 2-3 minutes to melt the cheese.
Top the stuffed potato with a dollop of cool Greek yogurt and freshly sliced green onions before serving immediately.