YOUR SOLIN GENERATED RECIPE
Bacon Cheese Stuffed Baked Potatoes
Oven-roasted Russet potatoes stuffed with savory ground turkey and crispy bacon, topped with a dollop of creamy Greek yogurt and melted sharp cheddar.
INGREDIENTS
0.75 medium Russet potato
4 oz Ground turkey
0.5 slice Turkey bacon
0.5 cup Non-fat Greek yogurt
0.25 oz Sharp cheddar cheese
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 Russet potato clean and pat dry.
Prick the potato several times with a fork, rub with olive oil and a pinch of sea salt, and bake directly on the oven rack for 45-50 minutes until the skin is crisp and the center is tender.
While the potato bakes, heat a non-stick skillet over medium-high heat. Add the ground turkey and cook until browned, breaking it into small crumbles. Season with garlic powder, sea salt, and black pepper.
In the same skillet or a separate small pan, cook the turkey bacon until crispy, then chop into small bits.
Once the potato is done, slice it open lengthwise. Carefully scoop out most of the potato flesh into a bowl, leaving a thin layer against the skin to maintain its shape.
Mash the potato flesh with the Greek yogurt until smooth and creamy. Fold in the cooked ground turkey and half of the bacon bits.
Spoon the mixture back into the potato skins. Top with shredded sharp cheddar cheese and the remaining bacon bits.
Place the stuffed potatoes back in the oven for 3-5 minutes, or until the cheese is melted and bubbly.
Garnish with freshly chopped chives before serving.