Name: Crispy Loaded Potato Skins with Bacon
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 medium Russet potatoes; 3.5 oz Cooked shredded chicken breast; 1 slice Center-cut bacon; 0.25 oz Sharp cheddar cheese; 2 tbsp Non-fat Greek yogurt; 0.25 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Green onions

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Crispy Loaded Potato Skins with Bacon

Twice-baked potato skins loaded with savory shredded chicken and melted cheddar, topped with crispy bacon and a dollop of cool Greek yogurt for a satisfying crunch.

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NUTRITION

Protein

48.2g

Fat

12.7g

Carbs

43.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet potatoes

3.5 oz Cooked shredded chicken breast

1 slice Center-cut bacon

0.25 oz Sharp cheddar cheese

2 tbsp Non-fat Greek yogurt

0.25 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Green onions

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PREPARATION

1
Preheat your oven to 400°F and bake the Russet potatoes for 45-50 minutes until the centers are tender.
2
Once cooled slightly, slice the potatoes in half lengthwise and scoop out the flesh, leaving a 1/4-inch thick shell.
3
Brush the inside and outside of the potato skins with olive oil and season evenly with sea salt and black pepper.
4
Place the skins back in the oven for 10 minutes, flipping halfway through, until they reach a golden crispiness.
5
Fill each crispy shell with the shredded chicken breast and top with shredded cheddar cheese and crumbled bacon.
6
Return to the oven for 5 minutes or until the cheese is bubbling and completely melted.
7
Serve immediately with a dollop of Greek yogurt and a sprinkle of fresh green onions.