YOUR SOLIN GENERATED RECIPE
Bacon Cheddar Stuffed Potatoes
Twice-baked Russet potato stuffed with lean ground turkey and sharp cheddar, topped with crispy bacon and a dollop of cool, creamy Greek yogurt.
INGREDIENTS
1 medium Russet potato
4 oz Ground turkey
1 slice Center-cut bacon
0.5 oz Sharp cheddar cheese
0.5 cup Non-fat Greek yogurt
1 cup Baby spinach
1 tbsp Green onions
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Preheat your oven to 400°F and bake the Russet potato for 45-50 minutes until the skin is crisp and the center is tender.
While the potato bakes, cook the bacon slice in a skillet over medium heat until crispy, then set aside to drain and crumble.
In the same skillet, brown the ground turkey with sea salt, black pepper, and garlic powder until fully cooked.
Add the baby spinach to the turkey and sauté for 1-2 minutes until just wilted, then remove the pan from the heat.
Slice the baked potato in half lengthwise and carefully scoop out the flesh into a bowl, leaving a thin shell of potato skin.
Mash the potato flesh with the Greek yogurt until smooth, then fold in the cooked turkey and spinach mixture.
Spoon the filling back into the potato skins and top with shredded sharp cheddar cheese.
Place the potatoes back in the oven for 5 minutes until the cheese is bubbly and melted.
Garnish with the crumbled bacon and sliced green onions before serving.