YOUR SOLIN GENERATED RECIPE
Bacon Cheddar Stuffed Potatoes
Oven-roasted potatoes filled with savory ground turkey and sharp cheddar, topped with crispy bacon bits and a dollop of cool, tangy Greek yogurt.
INGREDIENTS
1 medium Russet potato
6 oz Ground turkey (93% lean)
0.5 slice Center-cut bacon
0.25 oz Sharp cheddar cheese
2 tbsp Plain Greek yogurt
1 tbsp Green onions
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0 tsp Avocado oil
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Scrub the potato, pierce it several times with a fork, and rub the skin with avocado oil and a pinch of sea salt.
Bake the potato for 45 to 50 minutes, or until the skin is crisp and the inside is tender when pierced with a fork.
While the potato bakes, cook the bacon in a small skillet over medium heat until crispy, then drain on a paper towel and crumble.
In the same skillet, brown the ground turkey with the sea salt, black pepper, and garlic powder until no longer pink and fully cooked.
Slice the baked potato in half lengthwise and gently scoop out the center, leaving a thin layer of potato against the skin to maintain structure.
Mash the scooped-out potato with the cooked turkey and stuff the mixture back into the potato shells.
Sprinkle the shredded cheddar cheese over the top and return to the oven for 5 minutes until the cheese is melted and bubbly.
Garnish with a dollop of Greek yogurt, the crumbled bacon, and sliced green onions before serving warm.