YOUR SOLIN GENERATED RECIPE
Creamy Loaded Baked Potatoes with Crispy Bacon
Russet potato baked until the skin is crisp, stuffed with lean shredded chicken and topped with a dollop of tangy Greek yogurt and smoky bacon bits.
INGREDIENTS
1 medium Russet potato
4 oz chicken breast
1 slice nitrate-free bacon
0.25 cup non-fat Greek yogurt
0.5 oz sharp cheddar cheese
1 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.
Scrub the potato thoroughly, rub the skin with olive oil and a pinch of sea salt, and pierce several times with a fork.
Place the potato directly on the oven rack and bake for 50-60 minutes until the skin is crisp and the center is tender.
While the potato bakes, cook the bacon in a small skillet over medium heat until crispy, then drain on a paper towel and crumble.
In a small bowl, toss the pre-cooked shredded chicken breast with the black pepper and remaining sea salt.
Once the potato is finished, slice it lengthwise and fluff the interior gently with a fork.
Stuff the potato with the shredded chicken and sprinkle the cheddar cheese over the top, returning it to the oven for 2 minutes to melt the cheese.
Finish by topping the potato with a dollop of Greek yogurt, the crumbled bacon, and fresh chives.