YOUR SOLIN GENERATED RECIPE
Creamy Loaded Baked Potatoes with Crispy Bacon
Oven-roasted Russet potato stuffed with a velvety Greek yogurt and chicken filling, topped with sharp cheddar and salty, crispy bacon bits.
INGREDIENTS
1 medium Russet potato
2 slices center-cut bacon
2 oz cooked chicken breast
0.5 cup plain non-fat Greek yogurt
0.5 oz sharp cheddar cheese
0.5 cup broccoli florets
1 tbsp green onions
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 400°F and pierce the Russet potato several times with a fork.
Place the potato directly on the oven rack and bake for 45 to 50 minutes until the skin is crisp and the center is tender.
While the potato bakes, cook the bacon slices in a skillet over medium heat until crispy, then drain on a paper towel and crumble.
Steam the broccoli florets until tender-crisp, then finely chop them.
Once the potato is done, slice it open lengthwise and scoop most of the flesh into a mixing bowl, leaving a thin layer against the skin.
Mash the potato flesh with the Greek yogurt, shredded chicken, chopped broccoli, sea salt, black pepper, and garlic powder until creamy.
Spoon the mixture back into the potato skins and top with the shredded cheddar cheese.
Return the stuffed potatoes to the oven for 5 minutes, or until the cheese is melted and bubbling.
Garnish with the crumbled bacon and fresh green onions before serving.