YOUR SOLIN GENERATED RECIPE
Golden Loaded Baked Potatoes with Crispy Bacon
Oven-roasted Russet potato stuffed with tender shredded chicken and sharp cheddar, topped with a dollop of cool Greek yogurt and smoky, crispy bacon crumbles.
INGREDIENTS
1 medium Russet potato
4 oz Chicken breast
1 slice Nitrate-free bacon
0.5 oz Sharp cheddar cheese
2 tbsp Plain nonfat Greek yogurt
1 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh chives
PREPARATION
Preheat your oven to 400°F (200°C).
Scrub the Russet potato thoroughly and pierce the skin several times with a fork.
Rub the potato skin with the extra virgin olive oil and a pinch of sea salt, then place it directly on the oven rack.
Bake for 45 to 55 minutes until the skin is golden and crispy and the inside is tender when pierced.
While the potato bakes, cook the bacon slice in a skillet over medium heat until it reaches your desired crispness, then drain on a paper towel and crumble.
Cook the chicken breast by poaching or pan-searing until it reaches an internal temperature of 165°F, then shred it finely using two forks.
Once the potato is finished, slice it down the center and fluff the interior with a fork.
Stuff the shredded chicken into the potato, season with black pepper, and sprinkle the sharp cheddar cheese over the top.
Return the potato to the oven for 2 to 3 minutes until the cheese is bubbly and melted.
Remove from the oven and top with a dollop of Greek yogurt, the crumbled bacon, and freshly chopped chives before serving.