NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

4 oz 93% ground turkey

2 slice center-cut bacon

0.5 oz sharp cheddar cheese

0.25 cup non-fat Greek yogurt

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp garlic powder

0.25 tsp smoked paprika

1 tbsp chopped scallions

PREPARATION

• 1

  Preheat your air fryer to 400°F (200°C).

• 2

  Wash and scrub the Russet potato, then slice it into even wedges.

• 3

  In a bowl, toss the potato wedges with extra virgin olive oil, sea salt, garlic powder, and smoked paprika until well coated.

• 4

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

• 5

  While the potatoes cook, brown the ground turkey in a non-stick skillet over medium heat until fully cooked and slightly browned.

• 6

  In a separate pan or the oven, cook the bacon slices until crispy, then drain on a paper towel and crumble into small pieces.

• 7

  Arrange the crispy potato wedges on a plate and top evenly with the cooked ground turkey, crumbled bacon, and shredded sharp cheddar.

• 8

  Place the plate under a broiler for 1 minute or return the loaded wedges to the air fryer for 2 minutes to melt the cheese.

• 9

  Garnish with a dollop of non-fat Greek yogurt as a clean swap for sour cream and sprinkle with fresh scallions before serving.