YOUR SOLIN GENERATED RECIPE
Loaded Bacon Cheddar Fries
Oven-roasted potato wedges topped with seasoned lean turkey and melted sharp cheddar, finished with a dollop of cool Greek yogurt and crispy bacon bits.
INGREDIENTS
1 medium Russet potato
5 oz 93% lean ground turkey
1 slice center-cut bacon
0.5 oz sharp cheddar cheese
0.25 cup non-fat Greek yogurt
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
1 tbsp green onions
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Slice the Russet potato into thin, uniform wedges and toss them in a bowl with olive oil, sea salt, black pepper, and smoked paprika.
Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes, flipping halfway through, until golden and crispy.
While the potatoes roast, brown the ground turkey in a skillet over medium heat, seasoning it with the garlic powder.
In a separate small pan, cook the bacon slice until crispy, then drain on a paper towel and crumble into small bits.
Once the potatoes are done, pile the cooked turkey and shredded cheddar cheese on top of the fries.
Return the tray to the oven for 2-3 minutes until the cheese is completely melted and bubbly.
Remove from the oven and garnish with a dollop of Greek yogurt, the crumbled bacon, and sliced green onions before serving.