YOUR SOLIN GENERATED RECIPE
Bacon Cheese Stuffed Baked Potatoes
Russet potatoes baked until tender and stuffed with savory ground turkey, crispy turkey bacon, and sharp cheddar for a creamy, satisfying finish.
INGREDIENTS
1 medium Russet potato
4 oz 93% lean ground turkey
2 slices turkey bacon
0.25 cup non-fat Greek yogurt
0.75 oz sharp cheddar cheese
0.5 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tbsp fresh chives
PREPARATION
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Scrub the Russet potato clean, pierce it several times with a fork, and rub the skin with the olive oil and a pinch of sea salt.
Place the potato on the baking sheet and roast for 45 to 55 minutes, or until the center is soft when pierced with a knife.
While the potato roasts, brown the ground turkey in a non-stick skillet over medium heat, seasoning with garlic powder, black pepper, and the remaining salt.
Cook the turkey bacon in the same skillet or a separate pan until crisp, then roughly chop into small bits.
Once the potato is done, slice it in half lengthwise and carefully scoop out the warm flesh into a mixing bowl, leaving a thin layer against the skin.
Mash the potato flesh with the Greek yogurt until smooth, then fold in the cooked ground turkey, half of the bacon bits, and half of the cheddar cheese.
Spoon the mixture back into the potato skins, top with the remaining cheese, and return to the oven for 5 minutes until the cheese is bubbly.
Garnish with the remaining crispy bacon and fresh chives before serving.