YOUR SOLIN GENERATED RECIPE
Bacon-Cheddar Stuffed Baked Potatoes
Oven-roasted Russet potatoes are stuffed with a protein-packed blend of lean turkey and Greek yogurt, topped with crispy bacon for a savory, melt-in-your-mouth finish.
INGREDIENTS
1 medium Russet potato
3 slices Turkey bacon
3 oz Extra lean ground turkey
0.25 cup Nonfat Greek yogurt
0.5 oz Sharp cheddar cheese
1 tbsp Fresh chives
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Extra virgin olive oil
PREPARATION
Preheat oven to 400°F.
Scrub the potato and prick with a fork, then rub the skin with olive oil and a pinch of sea salt.
Bake the potato for 45-60 minutes until the center is completely tender when pierced with a knife.
While the potato bakes, sauté the ground turkey and turkey bacon in a skillet over medium heat until browned and crispy.
Slice the baked potato in half lengthwise and scoop the flesh into a medium bowl, leaving a thin, sturdy shell.
Mash the potato flesh with the Greek yogurt, sea salt, and black pepper until the mixture is creamy and smooth.
Fold the cooked ground turkey and half of the chopped turkey bacon into the potato mash.
Spoon the mixture back into the potato skins and top with the shredded cheddar cheese and the remaining bacon.
Return the stuffed potatoes to the oven for 5-10 minutes until the cheese is melted and bubbly.
Garnish with fresh chives and serve immediately.