YOUR SOLIN GENERATED RECIPE
Bacon Cheddar Stuffed Potatoes
Russet potatoes roasted until tender and stuffed with savory ground turkey, crispy bacon, and sharp cheddar for a creamy and satisfying meal.
INGREDIENTS
1 medium Russet potato
4.5 oz Ground turkey (93% lean)
0.5 slice Nitrate-free bacon
0.25 cup Plain non-fat Greek yogurt
0.5 oz Sharp cheddar cheese
1 tbsp Sliced green onions
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 400°F and scrub the Russet potato thoroughly to remove any dirt.
Pierce the potato several times with a fork and bake directly on the oven rack for 45-50 minutes until the skin is crisp and the center is tender.
While the potato bakes, cook the bacon slice in a small skillet over medium heat until crispy, then remove, drain on a paper towel, and crumble.
In the same skillet, add the ground turkey and season with garlic powder, sea salt, and black pepper, cooking until browned and fully cooked through.
Once the potato is done, slice it in half lengthwise and carefully scoop out the hot potato flesh into a mixing bowl, leaving a thin layer against the skin to maintain its shape.
Mash the potato flesh with the Greek yogurt until smooth, then fold in the cooked ground turkey and half of the shredded cheddar cheese.
Spoon the mixture back into the potato skins and top with the remaining cheddar cheese and crumbled bacon.
Place the stuffed potatoes on a baking sheet and return to the oven for 5-7 minutes until the cheese is melted and bubbly.
Remove from the oven and garnish with fresh sliced green onions before serving.