YOUR SOLIN GENERATED RECIPE
Bacon Cheddar Stuffed Potatoes
Oven-baked Russet potatoes stuffed with savory ground turkey and melted cheddar, topped with crispy bacon and a dollop of cool, creamy Greek yogurt.
INGREDIENTS
1 medium Russet potato
4 oz Ground turkey (93% lean)
1 slice Bacon (nitrate-free)
0.75 oz Sharp cheddar cheese
0.5 cup Plain non-fat Greek yogurt
1 tbsp Fresh chives
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Preheat oven to 400°F and prick the potato several times with a fork.
Bake the potato for 45-50 minutes until the skin is crisp and the inside is tender.
While the potato bakes, cook the bacon in a skillet until crispy, then crumble and set aside.
In the same skillet, brown the ground turkey over medium heat, seasoning with sea salt, black pepper, and garlic powder.
Slice the baked potato in half lengthwise and scoop out most of the flesh into a bowl, leaving a thin shell.
Mash the potato flesh with half of the Greek yogurt and the browned turkey, then spoon the mixture back into the potato shells.
Top with shredded cheddar cheese and return to the oven for 3-5 minutes until the cheese is melted and bubbly.
Finish with a dollop of the remaining Greek yogurt, crumbled bacon, and fresh chives before serving.