YOUR SOLIN GENERATED RECIPE
Bacon Cheddar Stuffed Potatoes
Russet potatoes baked until tender and stuffed with savory ground turkey, crispy bacon, and sharp cheddar for a comforting meal with a satisfying crunch.
INGREDIENTS
1 medium Russet potato
4 oz Ground turkey 93% lean
2 slices Center-cut bacon
0.5 oz Sharp cheddar cheese
0.25 cup Plain nonfat Greek yogurt
1 tbsp Green onions
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.5 tsp Extra virgin olive oil
PREPARATION
Preheat your oven to 400°F (200°C).
Scrub the Russet potato thoroughly, prick it several times with a fork, and rub the skin with olive oil and a pinch of sea salt.
Place the potato directly on the oven rack and bake for 45 to 55 minutes until the skin is crisp and the center is soft.
While the potato bakes, cook the bacon slices in a skillet over medium heat until crispy, then transfer to a paper towel and chop into small bits.
In the same skillet, cook the ground turkey with garlic powder and black pepper, breaking it apart with a spatula until fully browned.
Once the potato is finished baking, slice it in half lengthwise and carefully scoop the flesh into a mixing bowl, leaving a thin wall against the skin.
Mash the potato flesh with the Greek yogurt until smooth, then fold in the cooked ground turkey and half of the bacon bits.
Spoon the mixture back into the potato skins, topping each half with shredded cheddar cheese and the remaining bacon bits.
Return the stuffed potatoes to the oven for 5 to 7 minutes until the cheese is melted and bubbly.
Garnish with freshly sliced green onions and serve immediately.