NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

5 oz 93% lean ground turkey

2 slices Nitrate-free turkey bacon

0.25 oz Sharp cheddar cheese

2 tbsp Plain Greek yogurt

0.5 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

1 tbsp Green onions

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

• 2

  Slice the Russet potato into thin, uniform wedges and place them in a mixing bowl.

• 3

  Toss the potato wedges with avocado oil, sea salt, and garlic powder until evenly coated.

• 4

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

• 5

  While the potatoes roast, place the ground turkey in a non-stick skillet over medium heat and cook until browned and crumbled.

• 6

  In a separate small pan, cook the turkey bacon until crisp, then pat dry with a paper towel and chop into small bits.

• 7

  Once the potatoes are finished, transfer them to a serving plate or an oven-safe dish.

• 8

  Top the hot potatoes with the cooked ground turkey, chopped turkey bacon, and shredded cheddar cheese.

• 9

  Place the dish back into the oven for 1 to 2 minutes until the cheese is fully melted.

• 10

  Finish the dish with a dollop of Greek yogurt, a sprinkle of smoked paprika, and fresh sliced green onions before serving.