NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

1 tsp olive oil

4 oz chicken breast

2 slice turkey bacon

0.25 cup non-fat Greek yogurt

1 tbsp fresh chives

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Scrub the Russet potato thoroughly, prick several times with a fork, and rub the skin with olive oil and a pinch of sea salt.

• 3

  Place the potato directly on the oven rack and bake for 45 to 60 minutes until the skin is crisp and the inside is tender.

• 4

  While the potato bakes, cook the chicken breast in a skillet over medium heat until the internal temperature reaches 165°F, then shred it using two forks.

• 5

  In the same skillet, cook the turkey bacon until it reaches your desired level of crispiness, then chop into small bits.

• 6

  Once the potato is finished, slice it down the center and fluff the interior with a fork, seasoning with garlic powder and black pepper.

• 7

  Stuff the potato with the shredded chicken, top with a generous dollop of Greek yogurt, and garnish with the crispy bacon bits and fresh chives.