Name: Creamy Loaded Baked Potatoes with Crispy Bacon
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 medium Russet potato; 3 oz cooked shredded chicken breast; 2 slices center-cut bacon; 0.25 cup non-fat plain Greek yogurt; 0.5 oz shredded sharp cheddar cheese; 1 cup steamed broccoli florets; 1 tbsp chopped green onions; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

Creamy Loaded Baked Potatoes with Crispy Bacon

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Loaded Baked Potatoes with Crispy Bacon

Oven-roasted Russet potatoes stuffed with tender shredded chicken and steamed broccoli, topped with a dollop of tangy Greek yogurt and salty, crispy bacon bits.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

52.8g

Fat

15.7g

Carbs

47.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet potato

3 oz cooked shredded chicken breast

2 slices center-cut bacon

0.25 cup non-fat plain Greek yogurt

0.5 oz shredded sharp cheddar cheese

1 cup steamed broccoli florets

1 tbsp chopped green onions

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Scrub the Russet potato thoroughly, pierce several times with a fork, and bake for 45-60 minutes until the center is soft.
3
While the potato bakes, cook the bacon in a skillet over medium heat until crispy, then drain on a paper towel and crumble.
4
Steam the broccoli florets for 3-5 minutes until they are bright green and tender-crisp.
5
In a small bowl, mix the shredded chicken breast with half of the Greek yogurt, sea salt, black pepper, and garlic powder.
6
Slice the baked potato lengthwise and fluff the interior with a fork.
7
Stuff the potato with the chicken mixture and steamed broccoli.
8
Top with the remaining Greek yogurt, shredded cheddar cheese, crumbled bacon, and fresh green onions.