YOUR SOLIN GENERATED RECIPE
Loaded Bacon Cheddar Fries
Oven-baked potato wedges topped with savory ground turkey and melted sharp cheddar, finished with crispy bacon and a dollop of cool, creamy Greek yogurt.
INGREDIENTS
1 medium Russet potato
5 ounce ground turkey
0 slice center-cut bacon
0 ounce sharp cheddar cheese
0.25 cup non-fat Greek yogurt
0 teaspoon extra virgin olive oil
0.25 teaspoon sea salt
0.25 teaspoon black pepper
0.25 teaspoon garlic powder
1 tablespoon green onions
PREPARATION
Preheat your oven to 425°F and line a large baking sheet with parchment paper for easy cleanup.
Scrub the Russet potato and slice it into even wedges, then toss them in a bowl with the olive oil, sea salt, black pepper, and garlic powder.
Spread the potato wedges in a single layer on the baking sheet and roast for 25-30 minutes, flipping halfway through, until they are golden and crisp.
While the fries roast, cook the ground turkey in a non-stick skillet over medium-high heat until fully browned and cooked through.
In a separate small pan, cook the bacon slice until crispy, then drain on a paper towel and crumble into small bits.
Once the fries are done, pile the cooked turkey over them and sprinkle with the shredded sharp cheddar and crumbled bacon.
Return the baking sheet to the oven under the broiler for 1-2 minutes until the cheese is bubbling and melted.
Remove from the oven and top with a dollop of Greek yogurt and a sprinkle of fresh green onions before serving.