YOUR SOLIN GENERATED RECIPE
Crispy Bacon and Cheddar Loaded Potatoes
Oven-roasted russet potatoes stuffed with sharp cheddar and crispy turkey bacon, topped with a dollop of creamy Greek yogurt and fresh chives for a savory, satisfying crunch.
INGREDIENTS
1 large Russet potato
0.5 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
3 slice turkey bacon
1 cup broccoli florets
0.5 oz sharp cheddar cheese
0.5 cup nonfat Greek yogurt
1 tbsp chives
PREPARATION
Preheat oven to 400°F and scrub the potato thoroughly under cold water.
Prick the potato several times with a fork and rub the skin with olive oil and half of the sea salt.
Place the potato directly on the center oven rack and bake for 45 to 50 minutes until the skin is crisp and the center is tender.
While the potato bakes, cook the turkey bacon in a skillet over medium heat until fully browned and crispy.
Remove the bacon from the pan, let it cool slightly, and crumble it into small pieces.
Steam the broccoli florets for 3 to 4 minutes until they are bright green and tender-crisp.
Once the potato is finished, slice it open lengthwise and fluff the interior flesh with a fork.
Season the inside of the potato with the remaining sea salt and the black pepper.
Stuff the potato with the steamed broccoli, crumbled turkey bacon, and shredded cheddar cheese.
Place the loaded potato back into the oven for 2 to 3 minutes until the cheese is completely melted and bubbly.
Finish the dish by topping with a generous dollop of Greek yogurt and a sprinkle of fresh minced chives.