YOUR SOLIN GENERATED RECIPE
Bacon-Cheddar Stuffed Baked Potatoes
Russet potatoes baked until crispy-skinned and fluffy, stuffed with a savory blend of ground turkey, sharp cheddar, smoky bacon, and creamy Greek yogurt.
INGREDIENTS
1 medium Russet potato
0 tsp olive oil
2 oz 93% lean ground turkey
0.5 slice center-cut bacon
0.25 cup non-fat Greek yogurt
0.5 oz sharp cheddar cheese
0.25 cup green onions
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F.
Scrub the potato thoroughly, prick the surface several times with a fork, and rub the skin with olive oil and a pinch of sea salt.
Place the potato directly on the oven rack and bake for 45 to 60 minutes until the center is tender and the skin is crispy.
While the potato bakes, brown the ground turkey in a small skillet over medium heat until fully cooked, and cook the bacon in a separate pan until crisp before crumbling it into small pieces.
Remove the potato from the oven and slice it in half lengthwise, then carefully scoop the hot potato flesh into a mixing bowl while leaving a 1/4-inch thick shell.
Mash the potato flesh with the Greek yogurt, cooked ground turkey, half of the crumbled bacon, half of the cheddar cheese, and half of the sliced green onions.
Spoon the savory mixture back into the potato shells and top with the remaining cheddar cheese and bacon crumbles.
Place the stuffed potatoes back on a baking sheet and return to the oven for 5 to 7 minutes until the cheese is melted and bubbling.
Garnish with the remaining green onions and fresh black pepper before serving hot.