YOUR SOLIN GENERATED RECIPE
Crispy Bacon Cheddar Stuffed Potatoes
Russet potatoes baked until tender and stuffed with savory shredded chicken, melted sharp cheddar, and crispy bacon bits for a satisfyingly smoky finish.
INGREDIENTS
1 medium Russet potato
3 oz chicken breast
1 slice nitrate-free bacon
0.5 oz sharp cheddar cheese
0.25 cup non-fat Greek yogurt
1 tbsp green onions
0.5 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 thoroughly, pat dry, and pierce several times with a fork.
Place the potato directly on the oven rack and bake for 45 to 55 minutes, or until the skin is crisp and the center is tender when pierced.
While the potato bakes, cook the bacon in a skillet over medium heat until perfectly crispy. Drain on a paper towel and crumble into small bits.
In a small bowl, toss the shredded chicken breast with garlic powder, sea salt, and black pepper until well coated.
Once the potato is done, slice it lengthwise and gently fluff the interior with a fork, being careful not to break the skin.
Stuff the seasoned chicken into the potato and top with the shredded sharp cheddar cheese.
Return the stuffed potato to the oven for 3 to 5 minutes until the cheese is bubbly and melted.
Remove from the oven and top with a dollop of Greek yogurt, the crispy bacon crumbles, and fresh green onions.