NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

1 tsp avocado oil

4 oz 93% lean ground turkey

2 slices turkey bacon

0.25 cup nonfat Greek yogurt

1 tbsp sharp cheddar cheese

0.25 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp green onions

PREPARATION

• 1

  Preheat your air fryer to 400°F.

• 2

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

• 3

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

• 4

  Transfer the potatoes to the air fryer basket and cook for 15-20 minutes, shaking the basket halfway through, until the edges are crispy and golden.

• 5

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

• 6

  In the same skillet, cook the turkey bacon until crisp, then remove and finely chop into bits.

• 7

  In a small microwave-safe bowl, whisk together the Greek yogurt and shredded cheddar cheese, heating for 15 seconds if needed to melt the cheese into a smooth sauce.

• 8

  Arrange the hot potato wedges on a plate and pile the cooked ground turkey and turkey bacon bits on top.

• 9

  Drizzle the creamy Greek yogurt cheese sauce over the fries and garnish with freshly sliced green onions.