YOUR SOLIN GENERATED RECIPE
Bacon Cheddar Stuffed Potatoes
Twice-baked Russet potatoes stuffed with savory ground turkey and crispy bacon, topped with sharp melted cheddar and a dollop of cool Greek yogurt for a creamy finish.
INGREDIENTS
1 medium Russet potato
4 oz 93% lean ground turkey
2 slices turkey bacon
0.5 oz sharp cheddar cheese
2 tbsp nonfat Greek yogurt
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tbsp scallions
PREPARATION
Preheat oven to 400°F. Scrub the potato, pierce with a fork, and bake for 45-50 minutes until tender.
While potato bakes, cook turkey bacon in a skillet over medium heat until crispy, then chop into small bits.
In the same skillet, sauté the ground turkey with olive oil, garlic powder, sea salt, and black pepper until browned and cooked through.
Slice the baked potato in half lengthwise and carefully scoop out the flesh into a bowl, leaving a thin wall for the shell.
Mash the potato flesh with the Greek yogurt until smooth, then fold in the cooked turkey and half of the bacon bits.
Pack the mixture back into the potato shells and top with the shredded cheddar cheese.
Return the stuffed potatoes to the oven for 5-7 minutes until the cheese is melted and bubbly.
Garnish with the remaining bacon bits and fresh scallions before serving warm.