YOUR SOLIN GENERATED RECIPE
Bacon Cheddar Stuffed Potatoes
Russet potatoes baked until tender and filled with savory ground turkey, crispy bacon, and melted sharp cheddar for a satisfying, protein-packed meal with a creamy finish.
INGREDIENTS
1 medium Russet potato
4 oz 93% lean ground turkey
2 slices nitrate-free turkey bacon
0.75 oz sharp cheddar cheese
0.25 cup plain non-fat Greek yogurt
0.5 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tbsp fresh chives
PREPARATION
Preheat your oven to 400°F (200°C).
Scrub the potato and pierce it several times with a fork, then 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 50 minutes until the skin is crisp and the inside is soft.
While the potato bakes, cook the turkey bacon in a skillet over medium heat until crispy, then remove and chop into small bits.
In the same skillet, add the ground turkey, garlic powder, remaining sea salt, and black pepper, cooking until browned and crumbled.
Once the potato is done, slice it open lengthwise and gently fluff the interior with a fork.
Mix the cooked turkey, chopped bacon, and Greek yogurt into the potato flesh right inside the skin.
Top with the shredded sharp cheddar cheese and return to the oven for 2 to 3 minutes until the cheese is bubbly and melted.
Garnish with freshly chopped chives before serving.