YOUR SOLIN GENERATED RECIPE
Creamy Loaded Baked Potatoes with Crispy Bacon
Russet potato baked until tender and filled with shredded chicken, sharp cheddar, and crispy bacon bits, topped with a dollop of cool Greek yogurt for a velvety finish.
INGREDIENTS
1 medium Russet potato
4 oz chicken breast
2 slices center-cut bacon
0.25 cup non-fat Greek yogurt
0.5 oz sharp cheddar cheese
1 tbsp chives
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
PREPARATION
Preheat your oven to 400°F (200°C).
Scrub the Russet potato clean, prick it several times with a fork, and bake directly on the oven rack for 45-60 minutes until the skin is crisp and the inside is soft.
While the potato bakes, cook the bacon slices in a skillet over medium heat until crispy, then drain on a paper towel and crumble into small bits.
Season the chicken breast with sea salt, black pepper, and garlic powder, then bake or pan-sear until it reaches an internal temperature of 165°F and shred it using two forks.
Once the potato is finished, slice it down the center and gently fluff the interior with a fork.
Stuff the potato with the shredded chicken, crumbled bacon, and sharp cheddar cheese.
Return the loaded potato to the oven for 2-3 minutes, just until the cheese has melted.
Top with a dollop of non-fat Greek yogurt and freshly chopped chives before serving.