YOUR SOLIN GENERATED RECIPE
Loaded Bacon Cheese Fries
Crispy oven-baked potato wedges topped with seasoned lean turkey and melted sharp cheddar, finished with a dollop of cool Greek yogurt and smoky bacon bits.
INGREDIENTS
1 medium Russet potato
6 oz 99% lean ground turkey
1 slice center-cut bacon
0.5 oz sharp cheddar cheese
0.25 cup non-fat plain Greek yogurt
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
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 wedges and place them in a bowl.
Toss the potato wedges with olive oil, sea salt, black pepper, and garlic powder until evenly coated.
Spread the potatoes in a single layer on the baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and crispy.
While the potatoes roast, cook the bacon slice in a small skillet over medium heat until crispy, then remove and crumble into bits.
In the same skillet, add the ground turkey and cook until browned and fully cooked through.
Once the potatoes are done, pile the cooked turkey and shredded cheddar cheese on top of the wedges.
Return the tray to the oven for 2-3 minutes until the cheese is completely melted.
Remove from the oven and top with a dollop of Greek yogurt, the crumbled bacon, and sliced green onions before serving.