Loaded Baked Potatoes with Bacon and Chives

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

Loaded Baked Potatoes with Bacon and Chives

YOUR SOLIN GENERATED RECIPE

Loaded Baked Potatoes with Bacon and Chives

Fluffy russet potato baked until crisp, stuffed with lean shredded chicken and smoky bacon then topped with a cool dollop of Greek yogurt and fresh chives.

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NUTRITION

543kcal
Protein
48.1g
Fat
20.8g
Carbs
40.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet potato

3 oz Cooked chicken breast

2 slice Turkey bacon

0.25 cup Non-fat Greek yogurt

0.5 oz Sharp cheddar cheese

1 tbsp Fresh chives

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Scrub the russet potato thoroughly, pat dry, and pierce the skin several times with a fork.

  • 3

    Rub the potato skin with the extra virgin olive oil and sea salt, then place it directly on the oven rack.

  • 4

    Bake for 50 to 60 minutes until the skin is golden-brown and the center is soft when pierced with a knife.

  • 5

    While the potato bakes, cook the turkey bacon in a skillet over medium heat until crispy, then crumble into small pieces.

  • 6

    Slice the hot baked potato down the center and use a fork to gently fluff the interior flesh.

  • 7

    Stuff the fluffed potato with the shredded cooked chicken breast and season with the black pepper.

  • 8

    Sprinkle the sharp cheddar cheese over the chicken and return the potato to the oven for 2 minutes to melt the cheese.

  • 9

    Remove from the oven and top with a cool dollop of Greek yogurt, the crumbled turkey bacon, and fresh chives.

Loaded Baked Potatoes with Bacon and Chives

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

Loaded Baked Potatoes with Bacon and Chives

YOUR SOLIN GENERATED RECIPE

Loaded Baked Potatoes with Bacon and Chives

Fluffy russet potato baked until crisp, stuffed with lean shredded chicken and smoky bacon then topped with a cool dollop of Greek yogurt and fresh chives.

NUTRITION

543kcal
Protein
48.1g
Fat
20.8g
Carbs
40.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet potato

3 oz Cooked chicken breast

2 slice Turkey bacon

0.25 cup Non-fat Greek yogurt

0.5 oz Sharp cheddar cheese

1 tbsp Fresh chives

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Scrub the russet potato thoroughly, pat dry, and pierce the skin several times with a fork.

  • 3

    Rub the potato skin with the extra virgin olive oil and sea salt, then place it directly on the oven rack.

  • 4

    Bake for 50 to 60 minutes until the skin is golden-brown and the center is soft when pierced with a knife.

  • 5

    While the potato bakes, cook the turkey bacon in a skillet over medium heat until crispy, then crumble into small pieces.

  • 6

    Slice the hot baked potato down the center and use a fork to gently fluff the interior flesh.

  • 7

    Stuff the fluffed potato with the shredded cooked chicken breast and season with the black pepper.

  • 8

    Sprinkle the sharp cheddar cheese over the chicken and return the potato to the oven for 2 minutes to melt the cheese.

  • 9

    Remove from the oven and top with a cool dollop of Greek yogurt, the crumbled turkey bacon, and fresh chives.