NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

0.5 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

4 oz Ground turkey

0.25 tsp Smoked paprika

0.25 tsp Garlic powder

1 slice Center-cut bacon

0.5 oz Sharp cheddar cheese

2 tbsp Plain Greek yogurt

1 tbsp Green onions

PREPARATION

• 1

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

• 2

  Slice the Russet potato into thin, uniform wedges and pat them dry with a paper towel.

• 3

  Toss the wedges with avocado oil, sea salt, and black pepper, then spread in a single layer on the baking sheet.

• 4

  Roast for 25-30 minutes, flipping halfway through, until the edges are golden and crispy.

• 5

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

• 6

  In the same skillet, drain excess fat and brown the ground turkey with smoked paprika and garlic powder until fully cooked.

• 7

  Pile the cooked turkey, chopped bacon, and shredded cheddar cheese onto the roasted potato wedges.

• 8

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

• 9

  Serve immediately topped with a dollop of Greek yogurt and a sprinkle of sliced green onions.