NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

6 oz 93% lean ground turkey

1 slice turkey bacon

0.5 oz sharp cheddar cheese

2 tbsp nonfat Greek yogurt

0 tsp extra virgin olive oil

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

PREPARATION

• 1

  Scrub the potato thoroughly and cut into thin, uniform wedges.

• 2

  In a bowl, toss the potato wedges with the olive oil, half of the sea salt, and half of the black pepper until evenly coated.

• 3

  Place the wedges in an air fryer basket in a single layer and cook at 400°F for 15-18 minutes, shaking halfway through, until golden and crispy.

• 4

  While the potatoes are cooking, heat a non-stick skillet over medium heat and add the ground turkey.

• 5

  Season the turkey with the garlic powder, onion powder, smoked paprika, and the remaining salt and pepper, breaking it up with a spatula until fully browned.

• 6

  In the same skillet or a separate small pan, cook the turkey bacon until crisp, then finely chop it into bits.

• 7

  Arrange the crispy potato wedges on a plate and top immediately with the warm ground turkey and shredded cheddar cheese.

• 8

  If needed, place the plate under a broiler for 30-60 seconds to ensure the cheese is fully melted.

• 9

  Finish the dish by topping with a dollop of Greek yogurt, the chopped turkey bacon bits, and fresh chives.