YOUR SOLIN GENERATED RECIPE
Creamy Loaded Baked Potatoes with Crispy Bacon
Oven-roasted potatoes stuffed with tender shredded chicken and a velvety Greek yogurt sauce, topped with smoky bacon crumbles for a satisfying crunch.
INGREDIENTS
1 medium Russet potato
4 oz chicken breast
0.5 cup non-fat Greek yogurt
1 slice center-cut bacon
1 tbsp fresh chives
0.5 tsp sea salt
0.5 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat oven to 400°F and pierce the potato several times with a fork.
Bake the potato directly on the oven rack for 45-50 minutes until the skin is crisp and the inside is tender.
While the potato bakes, poach or pan-sear the chicken breast until cooked through, then shred it finely with two forks.
Cook the bacon in a small skillet over medium heat until crispy, then drain on a paper towel and crumble into small bits.
In a small mixing bowl, whisk together the Greek yogurt, garlic powder, half of the sea salt, and half of the black pepper.
Slice the hot baked potato open lengthwise, fluff the insides with a fork, and season with the remaining salt and pepper.
Fold the shredded chicken into the Greek yogurt mixture and scoop the filling generously into the potato.
Garnish with the crumbled bacon and fresh chives before serving immediately.