YOUR SOLIN GENERATED RECIPE
Creamy Loaded Baked Potatoes with Crispy Bacon
Russet potatoes roasted until tender and topped with crispy bacon, sharp cheddar, and a dollop of protein-rich Greek yogurt for a velvety finish.
INGREDIENTS
1 medium Russet potato
1 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
3 slices center-cut bacon
0.5 cup broccoli florets
1 cup plain non-fat Greek yogurt
1 oz sharp cheddar cheese
1 tbsp green onions
PREPARATION
Preheat your oven to 400°F and scrub the Russet potato thoroughly.
Rub the potato skin with olive oil and a pinch of sea salt, pierce it several times with a fork, and bake for 45-50 minutes until the center is soft.
While the potato bakes, cook the bacon slices in a skillet over medium heat until they reach a crispy golden brown, then drain on paper towels and crumble.
Steam the broccoli florets until they are tender-crisp, then finely chop them into small bite-sized pieces.
Once the potato is finished, slice it down the center and fluff the interior with a fork, seasoning with the remaining salt and pepper.
Stir half of the Greek yogurt and half of the cheddar cheese into the potato flesh to create a creamy base.
Top the potato with the remaining Greek yogurt, shredded cheddar, chopped broccoli, crumbled bacon, and sliced green onions.