YOUR SOLIN GENERATED RECIPE
Creamy Loaded Baked Potatoes with Crispy Bacon
Oven-roasted Russet potato stuffed with a velvety Greek yogurt filling and topped with savory, crispy turkey bacon and sharp cheddar cheese.
INGREDIENTS
0.5 medium Russet potato
4 slice Turkey bacon
0.5 cup Plain Greek yogurt
0.5 oz Sharp cheddar cheese
2 tbsp Green onions
0 tsp Olive oil
0.5 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Scrub the Russet potato thoroughly, pat dry, and prick several times with a fork to allow steam to escape.
Rub the potato skin with olive oil and sea salt, then bake for 45-50 minutes until the skin is crisp and the center is tender.
While the potato bakes, cook the turkey bacon in a non-stick skillet over medium heat until golden and crispy, then crumble into small pieces.
Once the potato is done, slice it lengthwise and carefully scoop out the hot flesh into a small bowl, leaving a thin layer against the skin to maintain structure.
Mash the potato flesh with the plain Greek yogurt and black pepper until the mixture is smooth and creamy.
Spoon the mixture back into the potato skin, then top with shredded cheddar cheese and the crumbled turkey bacon.
Return the potato to the oven for 2-3 minutes or until the cheese is melted and bubbling, then garnish with fresh green onions before serving.