YOUR SOLIN GENERATED RECIPE
Crispy Loaded Baked Potatoes with Smoky Bacon
Russet potatoes baked until the skin is shatteringly crisp, then stuffed with savory chicken, smoky turkey bacon, and a dollop of cool Greek yogurt.
INGREDIENTS
1 medium Russet potato
0.5 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
2 slices turkey bacon
2 oz cooked chicken breast
0.5 oz sharp cheddar cheese
0.25 cup non-fat Greek yogurt
1 tbsp fresh chives
PREPARATION
Preheat your oven to 425°F and line a small baking sheet with parchment paper.
Scrub the Russet potato thoroughly and pat it completely dry with a towel to ensure a crispy skin.
Rub the entire potato with the extra virgin olive oil and season evenly with sea salt and black pepper.
Place the potato directly on the middle 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 golden and crispy, then chop into small bits.
Remove the potato from the oven, slice it down the center, and gently fluff the interior with a fork.
Stuff the potato with the shredded cooked chicken breast and sprinkle the sharp cheddar cheese on top.
Return the potato to the oven for 2 to 3 minutes until the cheese is fully melted and bubbly.
Top with a generous dollop of non-fat Greek yogurt, the crispy turkey bacon bits, and freshly chopped chives before serving.