YOUR SOLIN GENERATED RECIPE
Creamy Loaded Baked Potatoes with Crispy Bacon
Russet potato roasted until the skin is crisp, then stuffed with a velvety Greek yogurt filling and topped with savory, crunchy bacon bits.
INGREDIENTS
1 medium Russet potato
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
2 slices center-cut bacon
1 cup nonfat Greek yogurt
1 oz sharp cheddar cheese
1 tbsp fresh chives
PREPARATION
Preheat your oven to 400°F (200°C).
Scrub the Russet potato clean, prick it several times with a fork, and rub the skin with olive oil, salt, and pepper.
Place the potato directly on the oven rack and bake for 45 to 60 minutes until the skin is crisp and the inside is tender.
While the potato bakes, cook the bacon slices in a skillet over medium heat until they reach a golden, crispy texture.
Remove the bacon from the pan, pat dry with a paper towel to remove excess fat, and crumble into small pieces.
Once the potato is finished, slice it down the center and fluff the interior flesh with a fork.
Stir the Greek yogurt and half of the shredded cheddar cheese into the potato flesh until well combined and creamy.
Top the loaded potato with the remaining cheese, crumbled bacon, and fresh chives before serving.