YOUR SOLIN GENERATED RECIPE
Bacon Cheddar Stuffed Potatoes
Oven-roasted Russet potatoes stuffed with savory ground turkey and sharp cheddar, topped with crispy bacon and a dollop of cool Greek yogurt.
INGREDIENTS
1 medium Russet potato
4 oz lean ground turkey
1 slice nitrate-free bacon
0.75 oz sharp cheddar cheese
0.5 cup plain non-fat Greek yogurt
1 tbsp green onions
1 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 400°F (200°C).
Scrub the potato thoroughly and prick it several times with a fork. Rub the skin with olive oil and a pinch of sea salt.
Place the potato directly on the oven rack and bake for 45 to 50 minutes, or until the skin is crisp and the inside is tender.
While the potato bakes, cook the bacon slice in a skillet over medium heat until crispy. Remove, drain on a paper towel, and crumble into small pieces.
In the same skillet, drain most of the bacon fat and add the ground turkey. Season with garlic powder, sea salt, and black pepper. Sauté until fully browned and cooked through.
Once the potato is done, slice it lengthwise and gently fluff the interior with a fork.
Stir the cooked ground turkey and half of the shredded cheddar cheese into the potato flesh.
Top with the remaining cheddar cheese and return to the oven for 2 to 3 minutes until the cheese is melted and bubbly.
Finish by topping with a dollop of Greek yogurt, the crumbled bacon, and sliced green onions.