YOUR SOLIN GENERATED RECIPE
Loaded Bacon Cheese Fries
Crispy oven-baked potato wedges topped with savory nitrate-free bacon and melted sharp cheddar, finished with a cooling dollop of protein-rich Greek yogurt.
INGREDIENTS
1 medium Russet potato
0 tbsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Garlic powder
4 slices Nitrate-free turkey bacon
0.5 oz Sharp cheddar cheese
0.5 cup Non-fat Greek yogurt
1 tbsp Fresh chives
PREPARATION
Preheat your oven to 425°F and line a large baking sheet with parchment paper for easy cleanup.
Slice the Russet potato into thin, even wedges and place them in a mixing bowl.
Toss the wedges with the extra virgin olive oil, sea salt, and garlic powder until every piece is well-coated.
Arrange the potatoes in a single layer on the prepared baking sheet, ensuring they do not overlap to allow for maximum crispiness.
Bake for 25 to 30 minutes, flipping halfway through, until the edges are golden brown and the centers are tender.
While the potatoes bake, cook the turkey bacon in a skillet over medium heat until crispy, then finely chop it.
Remove the potatoes from the oven, bunch them together in the center of the tray, and sprinkle with the shredded cheddar and chopped bacon.
Return the tray to the oven for 2 to 3 minutes until the cheese is completely melted and bubbling.
Transfer the loaded fries to a plate and top with a generous dollop of Greek yogurt and a sprinkle of fresh chives before serving.