Creamy Loaded Baked Potatoes with Crispy Bacon

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Loaded Baked Potatoes with Crispy Bacon

YOUR SOLIN GENERATED RECIPE

Creamy Loaded Baked Potatoes with Crispy Bacon

Fluffy Russet potato baked until crisp, then stuffed with savory shredded chicken and smoky bacon under a dollop of velvety Greek yogurt.

Try 7 days free, then $12.99 / mo.

NUTRITION

552kcal
Protein
58.1g
Fat
21.8g
Carbs
44.0g

SERVINGS

1 serving

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 cup plain non-fat Greek yogurt

1 tbsp sharp cheddar cheese

1 tbsp green onions

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Scrub the Russet potato thoroughly, pat dry, and prick several times with a fork to allow steam to escape.

  • 3

    Rub the potato skin with olive oil, sea salt, and black pepper, then place it on the baking sheet.

  • 4

    Bake for 45 to 60 minutes, or until the skin is golden-brown and the center is tender when pierced with a knife.

  • 5

    While the potato bakes, cook the turkey bacon in a skillet over medium heat until crispy, then chop into small bits.

  • 6

    Shred the cooked chicken breast and toss it with one tablespoon of the Greek yogurt to keep it moist.

  • 7

    Once the potato is done, slice it lengthwise and use a fork to gently fluff the interior flesh.

  • 8

    Stuff the shredded chicken into the potato, then top with the remaining Greek yogurt, shredded cheddar, crispy bacon bits, and sliced green onions.

Creamy Loaded Baked Potatoes with Crispy Bacon

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Loaded Baked Potatoes with Crispy Bacon

YOUR SOLIN GENERATED RECIPE

Creamy Loaded Baked Potatoes with Crispy Bacon

Fluffy Russet potato baked until crisp, then stuffed with savory shredded chicken and smoky bacon under a dollop of velvety Greek yogurt.

NUTRITION

552kcal
Protein
58.1g
Fat
21.8g
Carbs
44.0g

SERVINGS

1 serving

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 cup plain non-fat Greek yogurt

1 tbsp sharp cheddar cheese

1 tbsp green onions

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Scrub the Russet potato thoroughly, pat dry, and prick several times with a fork to allow steam to escape.

  • 3

    Rub the potato skin with olive oil, sea salt, and black pepper, then place it on the baking sheet.

  • 4

    Bake for 45 to 60 minutes, or until the skin is golden-brown and the center is tender when pierced with a knife.

  • 5

    While the potato bakes, cook the turkey bacon in a skillet over medium heat until crispy, then chop into small bits.

  • 6

    Shred the cooked chicken breast and toss it with one tablespoon of the Greek yogurt to keep it moist.

  • 7

    Once the potato is done, slice it lengthwise and use a fork to gently fluff the interior flesh.

  • 8

    Stuff the shredded chicken into the potato, then top with the remaining Greek yogurt, shredded cheddar, crispy bacon bits, and sliced green onions.