NUTRITION

SERVINGS

INGREDIENTS

0.5 medium Russet potato

0.25 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

5 oz Ground turkey

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

0.5 slice Nitrate-free bacon

0.5 oz Sharp cheddar cheese

2 tbsp Nonfat Greek yogurt

1 tbsp Green onions

PREPARATION

• 1

  Preheat your oven to 425°F and line a baking sheet with parchment paper.

• 2

  Slice the Russet potato into thin, uniform wedges and toss them in a bowl with olive oil, sea salt, and black pepper.

• 3

  Spread the potato wedges in a single layer on the baking sheet and roast for 25 to 30 minutes until golden and crispy.

• 4

  While the potatoes roast, cook the bacon slice in a small skillet over medium heat until crisp, then remove and chop into small bits.

• 5

  In the same skillet, brown the ground turkey with garlic powder and smoked paprika until fully cooked and slightly browned.

• 6

  Once the potatoes are done, pile the cooked ground turkey and chopped bacon over the wedges and sprinkle evenly with shredded sharp cheddar.

• 7

  Return the pan to the oven for 2 to 3 minutes until the cheese is completely melted and bubbly.

• 8

  Garnish the loaded fries with a dollop of Greek yogurt and freshly sliced green onions before serving.