YOUR SOLIN GENERATED RECIPE
Bacon Cheddar Stuffed Potatoes
Baked Russet potato halves filled with a creamy Greek yogurt and sharp cheddar mixture, topped with crispy bacon and fresh chives for a satisfyingly smoky crunch.
INGREDIENTS
1 medium Russet potato
3 slices Center-cut bacon
1 cup Non-fat Greek yogurt
1 oz Sharp cheddar cheese
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Garlic powder
1 tbsp Fresh chives
PREPARATION
Preheat your oven to 400°F and thoroughly scrub the Russet potato.
Pierce the potato several times with a fork and bake directly on the oven rack for 45 to 50 minutes until the center is tender.
While the potato bakes, cook the bacon in a skillet over medium heat until crispy, then drain on paper towels and chop into small bits.
Remove the potato from the oven and slice it in half lengthwise.
Carefully scoop out the warm potato flesh into a mixing bowl, leaving a thin shell about a quarter-inch thick.
Mash the potato flesh with the Greek yogurt, sea salt, black pepper, garlic powder, and half of the shredded cheddar cheese until smooth and creamy.
Spoon the mixture back into the potato shells and top with the remaining cheese and the chopped bacon.
Place the stuffed potatoes on a baking sheet and return to the oven for 5 to 8 minutes until the cheese is melted and bubbly.
Garnish with freshly chopped chives before serving.