YOUR SOLIN GENERATED RECIPE
Bacon Cheddar Stuffed Potatoes
Russet potatoes baked until tender and stuffed with a savory blend of lean turkey, melted cheddar, and crispy bacon for a satisfyingly smoky finish.
INGREDIENTS
1 medium Russet potato
4 oz Ground turkey
0.5 slice Center-cut bacon
0.25 oz Sharp cheddar cheese
0.25 cup Plain nonfat Greek yogurt
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh chives
1 tsp Garlic powder
PREPARATION
Preheat your oven to 400°F (200°C).
Scrub the Russet potato clean, pierce it several times with a fork, and bake directly on the oven rack for 45 to 50 minutes until soft.
While the potato bakes, cook the bacon slice in a skillet over medium heat until crispy, then remove and crumble into small bits.
In the same skillet, brown the ground turkey with garlic powder, sea salt, and black pepper until fully cooked and slightly caramelized.
Once the potato is done, slice it in half lengthwise and carefully scoop out the flesh into a mixing bowl, leaving a thin shell.
Mash the potato flesh with the Greek yogurt until creamy, then fold in the cooked turkey, half of the cheddar cheese, and half of the bacon crumbles.
Spoon the mixture back into the potato skins and top with the remaining cheddar and bacon.
Place the stuffed potatoes back in the oven or under the broiler for 2 to 3 minutes until the cheese is melted and bubbly.
Garnish with fresh chopped chives and serve immediately.