YOUR SOLIN GENERATED RECIPE
Loaded Bacon Cheese Fries
Crispy oven-baked potato wedges topped with savory ground turkey and smoky bacon, finished with a velvety melted cheddar and cool Greek yogurt drizzle.
INGREDIENTS
1 medium Russet potato
1 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Smoked paprika
5 oz 93% lean ground turkey
1 slice Center-cut bacon
0.5 oz Sharp cheddar cheese
0.5 cup Nonfat Greek yogurt
1 tbsp Sliced green onions
PREPARATION
Preheat your oven to 425°F and line a large baking sheet with parchment paper.
Slice the Russet potato into thin, uniform wedges and place them in a mixing bowl.
Toss the potato wedges with olive oil, sea salt, black pepper, garlic powder, and smoked paprika until evenly coated.
Spread the wedges in a single layer on the baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and crispy.
While the potatoes roast, cook the bacon slice in a skillet over medium heat until crisp, then remove and crumble into small bits.
In the same skillet, add the ground turkey and cook until browned and fully cooked through, breaking it into small crumbles.
Remove the potatoes from the oven and pile the cooked turkey, crumbled bacon, and shredded cheddar cheese on top of the wedges.
Return the tray to the oven for 2-3 minutes until the cheese is completely melted and bubbling.
Transfer the loaded fries to a plate and garnish with a dollop of Greek yogurt and fresh green onions before serving.