YOUR SOLIN GENERATED RECIPE
Loaded Bacon and Turkey Cheese Fries
Crispy oven-roasted potato wedges topped with savory ground turkey, smoky bacon, and melted cheddar for a comforting meal with a satisfying crunch.
INGREDIENTS
0.5 medium Russet potato
4.5 oz 93% lean ground turkey
1 slice Center-cut bacon
0.25 oz Sharp cheddar cheese
2 tbsp Nonfat Greek yogurt
1 tbsp Green onions
0.5 tsp Garlic powder
0.5 tsp Smoked paprika
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Avocado oil
PREPARATION
Preheat your oven to 425°F and line a large baking sheet with parchment paper.
Slice the Russet potato into thin, even wedges and place them in a large mixing bowl.
Toss the potato wedges with avocado oil, garlic powder, smoked paprika, sea salt, and black pepper until well coated.
Spread the wedges in a single layer on the baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and crispy.
While the potatoes roast, brown the ground turkey in a non-stick skillet over medium heat until fully cooked through.
In a separate small pan, cook the bacon until crisp, then drain on a paper towel and crumble into small bits.
Once the potatoes are crispy, pile the cooked turkey, crumbled bacon, and shredded cheddar cheese over the wedges.
Return the tray to the oven for 2-3 minutes until the cheese is melted and bubbly.
Top the loaded fries with a dollop of Greek yogurt and a sprinkle of sliced green onions before serving warm.