Name: Creamy Loaded Baked Potatoes with Crispy Bacon
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 medium russet potato; 4 oz chicken breast; 2 slice center-cut bacon; 0.25 cup non-fat greek yogurt; 1 tbsp green onions; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

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.

YOUR SOLIN GENERATED RECIPE

Creamy Loaded Baked Potatoes with Crispy Bacon

Roasted russet potato halves stuffed with tender shredded chicken and topped with a dollop of tangy Greek yogurt and salty, crispy bacon bits.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

54.6g

Fat

14.7g

Carbs

41.4g

SERVINGS

1 serving

INGREDIENTS

1 medium russet potato

4 oz chicken breast

2 slice center-cut bacon

0.25 cup non-fat greek yogurt

1 tbsp green onions

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and thoroughly scrub the russet potato before piercing it several times with a fork.
2
Place the potato directly on the oven rack and bake for 45 to 50 minutes until the skin is crisp and the center is tender when pierced with a knife.
3
While the potato bakes, cook the bacon slices in a skillet over medium heat until golden and crispy, then remove to a paper towel and chop into small bits.
4
Season the chicken breast with garlic powder, sea salt, and black pepper, then sear in the same skillet using the remaining bacon fat for extra flavor until cooked through.
5
Shred the cooked chicken using two forks and set aside.
6
Once the potato is finished, slice it open lengthwise, fluff the interior with a fork, and mix in the shredded chicken and half of the Greek yogurt.
7
Top the loaded potato with the remaining Greek yogurt, crispy bacon bits, and freshly sliced green onions before serving.