YOUR SOLIN GENERATED RECIPE
Loaded Baked Potatoes with Crispy Bacon
Oven-roasted Russet potatoes stuffed with lean chicken and crispy turkey bacon, topped with a dollop of cool Greek yogurt and sharp melted cheese for a satisfying, savory bite.
INGREDIENTS
1 medium Russet potato
2 slices Turkey bacon
2 oz Chicken breast
0.5 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
0.5 tsp Extra virgin olive oil
PREPARATION
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Scrub the Russet potato thoroughly, pat dry, and prick several times with a fork.
Rub the potato skin with extra virgin olive oil and a pinch of sea salt, then place on the baking sheet.
Bake the potato for 45-50 minutes, or until the skin is crisp and the inside is tender when pierced with a knife.
While the potato bakes, cook the turkey bacon in a non-stick skillet over medium heat until crispy, then chop into small bits.
Warm the pre-cooked shredded chicken breast in the same skillet briefly to take off the chill.
Once the potato is done, slice it down the center and fluff the interior with a fork.
Season the potato flesh with the remaining salt and pepper, then stuff with the shredded chicken and turkey bacon bits.
Sprinkle the shredded cheddar cheese over the top and return to the oven for 2-3 minutes until the cheese is fully melted.
Remove from the oven and top with a generous dollop of non-fat Greek yogurt and freshly chopped chives before serving.