YOUR SOLIN GENERATED RECIPE
Crispy Bacon & Cheddar Stuffed Potatoes
Oven-roasted potatoes stuffed with shredded chicken and sharp cheddar, topped with crispy turkey bacon and a dollop of creamy Greek yogurt for a savory finish.
INGREDIENTS
1 medium Russet potato
2 slices Turkey bacon
3 oz Cooked chicken breast
0.5 cup Non-fat Greek yogurt
0.5 oz Sharp cheddar cheese
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) and line a baking sheet with parchment paper.
Scrub the Russet potato clean, pierce it several times with a fork, and rub the skin with extra virgin olive oil and sea salt.
Place the potato on the baking sheet and roast for 45-50 minutes until the skin is crisp and the inside is tender.
While the potato roasts, cook the turkey bacon in a skillet over medium heat until crispy, then chop into small bits.
In a small bowl, combine the shredded cooked chicken breast with half of the Greek yogurt, black pepper, and half of the chives.
Once the potato is done, slice it open lengthwise and fluff the inside with a fork, being careful not to break the skin.
Stuff the chicken mixture into the potato, sprinkle with sharp cheddar cheese, and return to the oven for 3-5 minutes until the cheese is melted.
Top the stuffed potato with the remaining Greek yogurt, crispy turkey bacon bits, and the rest of the fresh chives before serving.