YOUR SOLIN GENERATED RECIPE
Loaded Baked Potatoes with Crispy Bacon
Tender oven-roasted Russet potatoes stuffed with savory shredded chicken and sharp cheddar, topped with a dollop of creamy Greek yogurt and salty, crispy bacon crumbles.
INGREDIENTS
1 medium Russet potato
0.5 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
4 oz chicken breast
1 slice center-cut bacon
0.5 oz sharp cheddar cheese
0.25 cup non-fat plain Greek yogurt
1 tbsp fresh chives
PREPARATION
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Scrub the potato clean, prick it several times with a fork, and rub the skin with olive oil and a pinch of sea salt.
Place the potato on the baking sheet and roast for 45 to 50 minutes, or until the skin is crisp and the inside is tender when pierced with a knife.
While the potato roasts, cook the bacon slice in a skillet over medium heat until crispy, then drain on a paper towel and crumble.
Season the chicken breast with the remaining salt and pepper, sear in the same skillet until cooked through, then shred finely with two forks.
Once the potato is done, slice it lengthwise and fluff the interior with a fork.
Stuff the shredded chicken into the potato and sprinkle with the shredded cheddar cheese.
Return the potato to the oven for 2 to 3 minutes until the cheese is fully melted and bubbly.
Top with a dollop of Greek yogurt, the crumbled bacon, and freshly chopped chives before serving.