YOUR SOLIN GENERATED RECIPE
Bacon Cheddar Stuffed Potatoes
Russet potatoes roasted until tender and stuffed with savory ground turkey, crispy bacon, and melted cheddar for a protein-packed meal that is wonderfully smoky.
INGREDIENTS
1 medium Russet potato
4 oz 93% lean ground turkey
1 slice Turkey bacon
0.5 oz Sharp cheddar cheese
0.25 cup Non-fat Greek yogurt
1 tbsp Green onions
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0 tsp Extra virgin olive oil
PREPARATION
Preheat your oven to 400°F and prick the Russet potato several times with a fork.
Rub the potato skin with the olive oil and a pinch of sea salt, then bake directly on the oven rack for 45-50 minutes until tender.
While the potato is baking, cook the turkey bacon in a non-stick skillet over medium heat until crispy, then remove and chop into small bits.
In the same skillet, add the ground turkey and season with garlic powder, sea salt, and black pepper, cooking until browned and fully cooked through.
Once the potato is finished, slice it in half lengthwise and carefully scoop the hot flesh into a medium mixing bowl, leaving a thin layer against the skin.
Mash the potato flesh with the non-fat Greek yogurt, half of the shredded cheddar cheese, and the cooked ground turkey until well combined.
Spoon the savory mixture back into the potato skins and place them on a parchment-lined baking sheet.
Top the stuffed potatoes with the remaining cheddar cheese and the chopped turkey bacon bits.
Return the potatoes to the oven for 5-7 minutes until the cheese is completely melted and bubbly.
Garnish with freshly sliced green onions and serve immediately while hot.