YOUR SOLIN GENERATED RECIPE
Creamy Loaded Baked Potatoes with Crispy Bacon
Oven-roasted Russet potato stuffed with savory turkey bacon and melted cheddar, topped with a dollop of tangy Greek yogurt and vibrant steamed broccoli.
INGREDIENTS
0.5 medium Russet potato
4 slices Turkey bacon
0.5 cup Plain Greek yogurt
0.5 oz Sharp cheddar cheese
1 cup Broccoli florets
0 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh chives
PREPARATION
Preheat your oven to 400°F and thoroughly scrub the Russet potato to remove any dirt.
Prick the potato several times with a fork, rub the skin with olive oil and sea salt, and bake directly on the oven rack for 45 to 50 minutes until the skin is crisp.
While the potato bakes, cook the turkey bacon in a skillet over medium heat until golden and crispy, then set aside to drain and chop into small bits.
Steam the broccoli florets in a steamer basket over boiling water for 4 to 5 minutes until they are tender-crisp and bright green.
Once the potato is soft in the center, slice it open lengthwise and fluff the interior with a fork, stirring in half of the Greek yogurt and all of the shredded cheddar.
Top the potato with the remaining Greek yogurt, crispy bacon bits, steamed broccoli, black pepper, and fresh chives before serving.