YOUR SOLIN GENERATED RECIPE
Crispy Bacon Cheddar Stuffed Potatoes
Oven-roasted potatoes stuffed with tender shredded chicken and sharp cheddar, topped with a dollop of creamy Greek yogurt and salty, crispy bacon bits.
INGREDIENTS
1 medium russet potato
3 oz chicken breast
1 slice center-cut bacon
0.5 oz sharp cheddar cheese
0.25 cup plain non-fat greek yogurt
1 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Scrub the russet potato clean, pierce it several times with a fork, and rub the skin with olive oil and sea salt.
Place the potato on the baking sheet and roast for 45 to 50 minutes until the skin is crispy and the inside is tender.
While the potato roasts, poach the chicken breast in simmering water until cooked through, then shred it finely with two forks.
Cook the bacon slice in a skillet over medium heat until very crispy, then drain on a paper towel and crumble into small bits.
Slice the baked potato down the center, fluff the interior with a fork, and fold in the shredded chicken and sharp cheddar cheese.
Return the stuffed potato to the oven for 3 to 5 minutes until the cheese is completely melted and bubbly.
Remove from the oven and top with a dollop of Greek yogurt, the crumbled bacon, black pepper, and freshly snipped chives.