YOUR SOLIN GENERATED RECIPE
Creamy Loaded Baked Potatoes with Crispy Bacon
Baked Russet potatoes stuffed with tender shredded chicken and tangy Greek yogurt, topped with smoky, crispy bacon bits.
INGREDIENTS
1 medium Russet potato
1 tsp extra virgin olive oil
3 oz cooked chicken breast
0.5 cup non-fat Greek yogurt
2 slices center-cut bacon
1 tbsp green onions
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 400°F (200°C).
Scrub the Russet potato thoroughly, pierce it several times with a fork, and rub the skin with olive oil and a small pinch of the sea salt.
Place the potato directly on the oven rack and bake for 45-50 minutes until the skin is crisp and the center is tender.
While the potato bakes, cook the bacon slices in a skillet over medium heat until fully crispy, then drain on paper towels and crumble into small bits.
Once the potato is done, slice it in half lengthwise and carefully scoop out the flesh into a mixing bowl, leaving a thin layer against the skin to maintain its shape.
Mash the potato flesh with the non-fat Greek yogurt, shredded chicken breast, garlic powder, black pepper, and the remaining sea salt until creamy.
Spoon the protein-rich mixture back into the potato skins, heaping it slightly.
Top the potatoes with the crumbled bacon and sliced green onions before serving warm.