YOUR SOLIN GENERATED RECIPE
Creamy Loaded Baked Potatoes with Crispy Bacon
Oven-roasted Russet potato stuffed with a velvety Greek yogurt filling and topped with savory, crispy turkey bacon and sharp cheddar.
INGREDIENTS
1 medium Russet potato
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
3 slices turkey bacon
0.75 cup non-fat Greek yogurt
1 oz sharp cheddar cheese
2 tbsp green onions
PREPARATION
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Scrub the Russet potato thoroughly and pat dry, then pierce the skin several times with a fork to allow steam to escape.
Rub the potato skin with olive oil, sea salt, and black pepper before placing it on the baking sheet.
Bake for 45 to 60 minutes, or until the skin is crisp and the inside is tender when pierced with a knife.
While the potato bakes, cook the turkey bacon in a skillet over medium heat until it reaches a crispy texture, then chop into small bits.
Once the potato is finished, slice it down the center and gently fluff the interior flesh with a fork.
In a small bowl, mix the Greek yogurt with half of the chopped bacon and half of the shredded cheddar cheese.
Spoon the creamy yogurt mixture into the potato, then top with the remaining cheese, bacon, and freshly sliced green onions.