YOUR SOLIN GENERATED RECIPE
Clean Loaded Bacon Cheese Fries
Oven-roasted potato wedges topped with savory turkey bacon and melted sharp cheddar, served with a dollop of tangy Greek yogurt for a satisfyingly crispy finish.
INGREDIENTS
1.25 medium Russet potatoes
3 slice Turkey bacon
1.25 oz Sharp cheddar cheese
0.5 cup Non-fat Greek yogurt
1 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Smoked paprika
2 tbsp Green onions
PREPARATION
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Scrub the potatoes clean and slice them into uniform wedges or thick matchsticks.
In a large bowl, toss the potato wedges with olive oil, sea salt, black pepper, garlic powder, and smoked paprika until evenly coated.
Spread the potatoes in a single layer on the prepared baking sheet, ensuring they do not overlap to maximize crispiness.
Bake for 25-30 minutes, flipping halfway through, until the fries are golden brown and tender on the inside.
While the fries bake, cook the turkey bacon in a skillet over medium heat until crisp, then chop into small bits.
Once the fries are done, bunch them together on the tray and sprinkle the shredded sharp cheddar and chopped bacon over the top.
Return the tray to the oven for 2-3 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 sliced green onions before serving.