YOUR SOLIN GENERATED RECIPE
Creamy Loaded Baked Potatoes with Crispy Bacon
Tender oven-roasted potatoes stuffed with juicy shredded chicken and melted sharp cheddar, topped with a dollop of cool Greek yogurt and smoky, crunchy bacon bits.
INGREDIENTS
1 large Russet potato
4 oz Chicken breast
1 slice Pasture-raised bacon
0.25 cup Plain non-fat Greek yogurt
0.5 oz Sharp cheddar cheese
0.5 cup Broccoli florets
1 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh chives
PREPARATION
Preheat your oven to 400°F (200°C).
Scrub the Russet potato thoroughly, prick it several times with a fork, and rub the skin with olive oil and sea salt.
Place the potato directly on the oven rack and bake for 45-60 minutes until the skin is crisp and the center is tender.
While the potato bakes, cook the bacon slice in a skillet over medium heat until crispy, then drain on a paper towel and crumble into bits.
Steam the broccoli florets until they are bright green and tender-crisp, about 4-5 minutes.
Once the potato is done, slice it down the center and gently fluff the interior with a fork.
Stuff the potato with the cooked shredded chicken, steamed broccoli, and shredded cheddar cheese.
Place the stuffed potato back in the oven for 2-3 minutes until the cheese is fully melted.
Finish by topping with a dollop of Greek yogurt, the crumbled bacon, black pepper, and freshly chopped chives.