Name: Loaded Baked Potato with Crispy Bacon
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 medium Russet potato; 3 oz cooked shredded chicken breast; 2 slices center-cut bacon; 0.25 cup plain nonfat Greek yogurt; 0.5 oz sharp cheddar cheese; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh chives

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

YOUR SOLIN GENERATED RECIPE

Loaded Baked Potato with Crispy Bacon

Oven-roasted Russet potato stuffed with tender shredded chicken and sharp cheddar, topped with a dollop of creamy Greek yogurt and smoky, crispy bacon bits.

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NUTRITION

Protein

50.2g

Fat

21.2g

Carbs

40.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet potato

3 oz cooked shredded chicken breast

2 slices center-cut bacon

0.25 cup plain nonfat Greek yogurt

0.5 oz sharp cheddar cheese

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

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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, pat dry, and pierce several times with a fork.
3
Rub the potato skin with olive oil and sea salt, then place it directly on the oven rack or baking sheet.
4
Bake for 45 to 55 minutes, or until the skin is crisp and the inside is tender when pierced with a knife.
5
While the potato bakes, cook the bacon slices in a skillet over medium heat until golden and crispy, then drain on a paper towel and crumble.
6
Once the potato is finished, slice it open lengthwise and fluff the interior with a fork.
7
Fold the shredded chicken and sharp cheddar cheese into the hot potato flesh, returning it to the oven for 2 minutes to melt the cheese.
8
Remove from the oven and top with a generous dollop of Greek yogurt, the crumbled bacon, black pepper, and fresh chives.