YOUR SOLIN GENERATED RECIPE
Bacon Cheddar Stuffed Potatoes
Twice-baked Russet potatoes stuffed with savory ground turkey and crispy bacon, topped with sharp cheddar and a dollop of cool, tangy Greek yogurt.
INGREDIENTS
1 medium Russet potato
4 oz ground turkey
1 slice center-cut bacon
0.25 oz sharp cheddar cheese
0.25 cup nonfat Greek yogurt
0.25 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp green onions
PREPARATION
Preheat oven to 400°F.
Scrub the Russet potato, rub with olive oil and sea salt, pierce with a fork, and bake for 45-50 minutes until tender.
While the potato bakes, cook the center-cut bacon in a skillet until crispy, then crumble it into small pieces.
In the same skillet, brown the ground turkey with black pepper over medium heat until fully cooked.
Slice the baked potato in half lengthwise and carefully scoop out the center, leaving a thin shell.
In a bowl, mash the potato flesh with nonfat Greek yogurt, cooked turkey, and half of the crumbled bacon.
Stuff the mixture back into the potato skins and top with shredded sharp cheddar cheese and the remaining bacon.
Return to the oven for 5-10 minutes until the cheese is bubbly and golden.
Garnish with fresh sliced green onions before serving.