YOUR SOLIN GENERATED RECIPE
Creamy Loaded Baked Potatoes with Crispy Bacon
Oven-roasted potato halves stuffed with tender shredded chicken and sharp cheddar, topped with a dollop of cool Greek yogurt and smoky, crispy bacon bits.
INGREDIENTS
1 medium Russet potato
4 oz Chicken breast
1 slice Center-cut bacon
0.25 cup Non-fat Greek yogurt
0.5 oz Sharp cheddar cheese
1 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh chives
PREPARATION
Preheat oven to 400°F and line a small baking sheet with parchment paper.
Scrub the Russet potato thoroughly, prick several times with a fork, and rub the skin with olive oil and sea salt.
Bake the potato for 45 to 55 minutes until the skin is crisp and the center is tender when pierced.
While the potato bakes, cook the chicken breast in a skillet or steamer until it reaches an internal temperature of 165°F, then shred it finely.
Fry the bacon slice in a pan over medium heat until it reaches a perfect crunch, then drain on a paper towel and crumble.
Slice the hot potato lengthwise, fluff the interior with a fork, and fold in the shredded chicken and cheddar cheese.
Return the stuffed potato to the oven for 3 minutes to allow the cheese to melt into the warm chicken.
Finish by topping with a cool dollop of Greek yogurt, the crispy bacon crumbles, black pepper, and freshly snipped chives.