NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

5 oz Extra lean ground turkey

1 slice Turkey bacon

0.5 oz Sharp cheddar cheese

2 tbsp Plain non-fat Greek yogurt

1 tbsp Green onions

PREPARATION

• 1

  Preheat oven to 425°F and line a baking sheet with parchment paper for easy cleanup.

• 2

  Slice the Russet potato into thin, uniform wedges to ensure they cook evenly and become perfectly crisp.

• 3

  In a large bowl, toss the potato wedges with the olive oil, sea salt, black pepper, garlic powder, and smoked paprika until well coated.

• 4

  Spread the potatoes in a single layer on the prepared baking sheet and roast for 25 to 30 minutes, flipping halfway through, until golden brown.

• 5

  While the potatoes are roasting, brown the extra lean ground turkey and the chopped turkey bacon in a non-stick skillet over medium heat until fully cooked.

• 6

  Remove the fries from the oven and pile the cooked turkey and bacon mixture on top, then sprinkle evenly with the shredded sharp cheddar cheese.

• 7

  Return the tray to the oven for 2 to 3 minutes until the cheese is completely melted and bubbly.

• 8

  Garnish the loaded fries with a dollop of plain Greek yogurt as a protein-packed sour cream swap and a sprinkle of fresh green onions before serving.