YOUR SOLIN GENERATED RECIPE
Creamy Loaded Baked Potatoes with Crispy Bacon
Baked Russet potato filled with a velvety Greek yogurt and broccoli mixture, topped with smoky, crispy bacon bits.
INGREDIENTS
1 medium Russet potato
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
3 slices nitrate-free turkey bacon
1 cup broccoli florets
0.5 cup non-fat Greek yogurt
1 oz sharp cheddar cheese
1 tbsp fresh chives
PREPARATION
Preheat your oven to 400°F (200°C).
Scrub the potato clean, pierce it several times with a fork, and rub the skin with olive oil, salt, and pepper.
Place the potato directly on the oven rack and bake for 45-50 minutes until the center is tender.
While the potato bakes, cook the turkey bacon in a skillet over medium heat until crispy, then crumble into small bits.
Steam the broccoli florets until soft and tender-crisp, then finely chop them into small pieces.
Slice the baked potato in half lengthwise and carefully scoop out the flesh into a mixing bowl, leaving a thin shell.
Mash the potato flesh with the Greek yogurt, chopped broccoli, and half of the shredded cheddar cheese.
Spoon the creamy mixture back into the potato skins and top with the remaining cheese and bacon crumbles.
Return the potatoes to the oven for 5 minutes until the cheese is melted and bubbly.
Garnish with freshly chopped chives and serve immediately.