NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

3 oz Chicken breast

1 slice Bacon

1 oz Sharp cheddar cheese

2 tbsp Plain Greek yogurt

1 cup Broccoli florets

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh chives

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Scrub the russet potato thoroughly, pierce it several times with a fork, and bake for 45 to 60 minutes until the skin is crisp and the center is soft.

• 3

  While the potato bakes, steam the broccoli florets for 5 minutes until they are bright green and tender-crisp.

• 4

  Cook the bacon slice in a small skillet over medium heat until crispy, then drain on a paper towel and crumble.

• 5

  Once the potato is finished, slice it open lengthwise and fluff the interior with a fork, seasoning with sea salt and black pepper.

• 6

  Stuff the fluffed potato with the shredded chicken breast and steamed broccoli, then top evenly with the shredded cheddar cheese.

• 7

  Place the stuffed potato back in the oven for 2 to 3 minutes until the cheese is completely melted and bubbly.

• 8

  Finish the dish by topping with a dollop of Greek yogurt, the crumbled bacon, and a sprinkle of fresh chives before serving hot.