Loaded Potato Wedges

Ingredients

• 1 tsp coconut or olive oil
• 32 oz russet potatoes
• 12 oz 96/4 ground sirloin
• 4 slices reduced fat bacon (I prefer 40% reduced fat pork over turkey)
• 1 cup onion, chopped
• 2 garlic cloves, minced
• 1/8 tsp salt
• 1/8 tsp pepper
• 8 oz 75% reduced fat cheddar cheese, grated
• green onion, chopped
• Greek yogurt, 0% fat

Spice Mix

• 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

Directions

Preheat oven to 450°.

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. I 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 onion, bacon, and salt 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 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.

Nutritional Info
4 servings = per serving

Calories: 449
Fat: 10 g
Carbs: 46 g
Protein: 45 g