A healthy alternative to your standard loaded baked potato wedges, with lots of fresh, healthy ingredients, and tons of flavor.
- 1 tbsp coconut or olive oil (half for potatoes, half for sheet pan)
- 32 oz russet potatoes
- 12 oz 96/4 ground sirloin
- 1 slice uncured bacon, chopped
- 1 cup onion, chopped
- 2 garlic cloves, minced
- 1/8 tsp salt
- 1/8 tsp pepper
- 4 oz low-fat cheddar cheese, grated
- green onion, chopped
- Greek yogurt, 0% fat
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Preheat oven to 450 degrees F.
Add the above list of spices to a small salad dressing size plastic container. Close lid and shake to incorporate.
Cut potatoes into long wedges, approximately 1/2" wide by 1/4" thick. We typically get 6 long wedges per potato. Add to large bowl. Pour small batches of the spice mix over potatoes, then toss to coat. Do this until spice mixture has been completely used and potatoes are evenly coated with spices.
Using a paper towel, wipe a large cookie sheet and large pan with oil. Pour potatoes onto oiled cookie sheet. Spread potatoes evenly over sheet. Bake for 15 minutes, or until crispy on the outside, and fork-tender on the inside.
Over medium heat, cook the bacon until crispy, then transfer onto a paper towel to absorb excess fat. Use some of the leftover bacon fat to cook the onion, bacon, and salt in the same pan for 2-3 minutes. Add ground sirloin, pepper, and garlic. Cook for another 5 minutes, until ground sirloin is cooked through. Pour off any rendered fat.
Transfer potato wedges to a large glass baking dish, evenly covering bottom of dish. Add ground sirloin mixture and bacon pieces over top. Cover with even layer of grated cheddar cheese. Bake for another 6-8 minutes, until cheese has melted.
Garnish with Greek yogurt (or sour cream) and chopped green onion.
(4 servings = per serving)
Fat: 15 g
Carbs: 44 g
Protein: 33 g