YOUR SOLIN GENERATED RECIPE
Creamy Loaded Baked Potatoes with Crispy Bacon
Oven-roasted russet potato stuffed with a velvety Greek yogurt and chicken filling, topped with sharp cheddar and salty, crispy bacon bits.
INGREDIENTS
1 medium russet potato
2 slices center-cut bacon
2 oz cooked chicken breast
0.5 cup nonfat Greek yogurt
0.5 oz sharp cheddar cheese
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 potato, pierce it several times with a fork, and bake directly on the oven rack 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 they reach your desired level of crispness. Drain on a paper towel and crumble into small bits.
Once the potato is finished, slice it open lengthwise and carefully scoop out the warm flesh into a mixing bowl, leaving a thin layer attached to the skin to maintain its shape.
Add the Greek yogurt, shredded cooked chicken, garlic powder, sea salt, and black pepper to the bowl with the potato flesh. Mash and stir until the mixture is creamy and well combined.
Spoon the filling back into the potato shell and sprinkle the shredded cheddar cheese evenly over the top.
Place the stuffed potato on a baking sheet and return to the oven for 3-5 minutes, or until the cheese is melted and bubbling.
Remove from the oven and garnish with the crumbled bacon and freshly sliced green onions before serving.