YOUR SOLIN GENERATED RECIPE
Loaded Bacon Cheese Fries
Oven-baked potato wedges topped with savory ground turkey and melted sharp cheddar, finished with a dollop of cool Greek yogurt and smoky bacon crumbles.
INGREDIENTS
1 medium Russet potato
5.5 oz 93% lean ground turkey
1 slice Sugar-free bacon
0.5 oz Sharp cheddar cheese
2 tbsp Nonfat plain Greek yogurt
0 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
1 tbsp Green onions
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Slice the Russet potato into thin, even wedges and place them in a large mixing bowl.
Toss the potato wedges with olive oil, sea salt, black pepper, and garlic powder until well coated.
Spread the potatoes in a single layer on the baking sheet and roast for 25 minutes until the edges are golden and crispy.
While the potatoes roast, brown the ground turkey in a non-stick skillet over medium-high heat until fully cooked, then set aside.
Cook the bacon slice in a small pan until crisp, then drain on a paper towel and crumble into bits.
Top the roasted potatoes with the cooked turkey and shredded cheddar cheese, then return to the oven for 2 minutes to melt the cheese.
Garnish the loaded fries with a dollop of Greek yogurt, the bacon crumbles, and sliced green onions before serving.