YOUR SOLIN GENERATED RECIPE
Loaded Potato Skins with Crispy Bacon
Russet potato halves baked until crisp and golden, topped with sharp cheddar and salty turkey bacon for a savory finish.
INGREDIENTS
0.75 medium Russet potatoes
4 slices Turkey bacon
0.25 oz Sharp cheddar cheese
0.5 cup Plain non-fat Greek yogurt
0 tsp Extra virgin olive oil
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 stalk Green onion
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Scrub the Russet potatoes thoroughly, pierce them several times with a fork, and bake for 45 to 50 minutes until the centers are tender.
While the potatoes are baking, cook the turkey bacon in a non-stick skillet over medium heat until it is browned and crispy.
Remove the bacon from the pan, let it cool slightly, and then crumble it into small pieces.
Once the potatoes are cool enough to handle, slice them in half lengthwise and scoop out the flesh, leaving about a quarter-inch thick shell.
Brush the inside and outside of the potato skins with extra virgin olive oil and season with garlic powder, sea salt, and black pepper.
Place the skins cut-side down on the baking sheet and bake for 10 minutes, then flip them over and bake for another 5 to 7 minutes until the edges are golden.
Distribute the shredded sharp cheddar cheese and crumbled turkey bacon evenly into the potato shells and bake for 2 to 3 minutes until the cheese is bubbly.
Serve each potato skin with a dollop of plain Greek yogurt and a sprinkle of freshly sliced green onions.