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 slice Turkey bacon; 0.25 cup Non-fat Greek yogurt; 0.5 oz Sharp cheddar cheese; 1 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh chives

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 potato stuffed with tender shredded chicken and sharp cheddar, topped with crispy turkey bacon and a dollop of velvety Greek yogurt.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

50.4g

Fat

18.9g

Carbs

40.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet potato

3 oz Cooked shredded chicken breast

2 slice Turkey bacon

0.25 cup Non-fat Greek yogurt

0.5 oz Sharp cheddar cheese

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh chives

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Scrub the Russet potato clean, prick it several times with a fork, and rub the skin thoroughly with olive oil and sea salt.
3
Place the potato on the baking sheet and roast for 45 to 55 minutes until the skin is crisp and the center is tender when pierced with a knife.
4
While the potato roasts, cook the turkey bacon in a skillet over medium heat until it reaches a perfect crunch, then chop into small bits.
5
Slice the hot potato down the center and fluff the interior with a fork, then stir in the shredded chicken breast and sharp cheddar cheese.
6
Return the stuffed potato to the oven for 2 to 3 minutes to allow the cheese to melt into the warm chicken.
7
Finish the dish by topping the potato with a dollop of velvety Greek yogurt, the crispy bacon bits, black pepper, and fresh chives.