YOUR SOLIN GENERATED RECIPE
Bacon Cheddar Stuffed Potatoes
Crispy-skinned Russet potatoes stuffed with savory ground turkey and smoky bacon, topped with melted sharp cheddar for a rich and creamy finish.
INGREDIENTS
1 medium Russet potato
5 oz lean ground turkey
1 slice center-cut bacon
0.5 oz sharp cheddar cheese
0.25 cup plain non-fat Greek yogurt
0 tsp extra virgin olive oil
1 tbsp sliced green onions
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Scrub the potato thoroughly, pierce it several times with a fork, and rub the skin with olive oil and a pinch of sea salt.
Place the potato on the baking sheet and bake for 45 to 50 minutes until the skin is crispy and the inside is tender.
While the potato bakes, cook the bacon in a skillet over medium heat until crispy, then remove to drain on a paper towel and crumble.
In the same skillet, drain most of the fat and brown the ground turkey with garlic powder, salt, and pepper until fully cooked.
Once the potato is done, slice it down the center and gently fluff the interior with a fork.
Mix the cooked turkey and half of the Greek yogurt into the potato flesh directly inside the skin.
Top with the shredded cheddar cheese and return to the oven for 3 to 5 minutes until the cheese is bubbling and melted.
Finish by dolloping the remaining Greek yogurt on top and sprinkling with the crumbled bacon and sliced green onions.