YOUR SOLIN GENERATED RECIPE
Creamy Loaded Baked Potatoes with Crispy Bacon
Tender Russet potato oven-baked until fluffy, stuffed with savory shredded chicken and topped with a dollop of creamy Greek yogurt and smoky bacon crumbles.
INGREDIENTS
1 medium Russet potato
3 oz cooked chicken breast
2 slice center-cut bacon
0.25 cup non-fat Greek yogurt
0.5 oz shredded cheddar cheese
1 tbsp fresh chives
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
PREPARATION
Preheat your oven to 400°F (200°C) and scrub the Russet potato thoroughly under cold water.
Pierce the potato several times with a fork, place it directly on the oven rack, and bake for 45 to 60 minutes until the skin is crisp and the inside is tender.
While the potato bakes, cook the bacon slices in a skillet over medium heat until crispy, then drain on paper towels and crumble into small pieces.
In a small bowl, toss the shredded cooked chicken breast with garlic powder, sea salt, and black pepper.
Once the potato is done, slice it open lengthwise and use a fork to gently fluff the interior flesh.
Stuff the seasoned chicken into the potato and sprinkle the shredded cheddar cheese over the top.
Return the potato to the oven for 2 to 3 minutes, or until the cheese has completely melted.
Remove from the oven and top with a generous dollop of non-fat Greek yogurt, the crumbled bacon, and fresh chopped chives.