YOUR SOLIN GENERATED RECIPE
Bacon Cheddar Stuffed Potatoes
Crispy-skinned baked potatoes loaded with savory ground turkey and sharp cheddar, topped with smoky bacon and a dollop of cool Greek yogurt for a creamy finish.
INGREDIENTS
1 medium Russet potato
5 oz 93% lean ground turkey
1 slice Nitrate-free bacon
0.5 oz Sharp cheddar cheese
2 tbsp Non-fat Greek yogurt
0 tsp Olive oil
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Green onions
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Scrub the Russet potato thoroughly, pierce it several times with a fork, and rub the skin with olive oil and a pinch of sea salt.
Bake the potato for 45 to 50 minutes or until the skin is crispy and the inside is tender when pierced.
While the potato is roasting, cook the bacon in a skillet over medium heat until crispy, then remove and crumble into bits.
In the same skillet, drain most of the fat and sauté the ground turkey with garlic powder, sea salt, and black pepper until fully browned and cooked through.
Once the potato is done, slice it open lengthwise and gently fluff the interior with a fork.
Stuff the seasoned ground turkey into the potato and top with the shredded sharp cheddar cheese.
Return the stuffed potato to the oven for 2 to 3 minutes until the cheese is completely melted and bubbly.
Finish the potato by topping it with a dollop of Greek yogurt, the crumbled bacon, and freshly sliced green onions.