NUTRITION

SERVINGS

INGREDIENTS

4 oz Russet potato

0.25 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Garlic powder

6 oz 93% lean ground turkey

0.25 tsp Smoked paprika

0.5 slice Nitrate-free bacon

0.5 oz Sharp cheddar cheese

2 tbsp Non-fat plain Greek yogurt

1 tbsp Green onions

PREPARATION

• 1

  Preheat your oven to 425°F and line a baking sheet with parchment paper.

• 2

  Slice the russet potato into thin, uniform wedges and toss them in a bowl with olive oil, sea salt, and garlic powder.

• 3

  Spread the potato wedges in a single layer on the baking sheet and roast for 20-25 minutes until they are golden and crispy.

• 4

  While the potatoes are roasting, cook the bacon slice in a small skillet over medium heat until crisp, then remove and crumble it into small bits.

• 5

  In the same skillet, add the ground turkey and smoked paprika, cooking until the meat is browned and fully cooked through.

• 6

  Once the potatoes are done, pile the cooked turkey and shredded cheddar cheese directly onto the hot wedges.

• 7

  Place the tray back into the oven for 2-3 minutes until the cheese is completely melted and bubbly.

• 8

  Remove from the oven and garnish with the crumbled bacon, a dollop of Greek yogurt, and freshly sliced green onions.