YOUR SOLIN GENERATED RECIPE
Loaded Cheddar Baked Potatoes with Bacon
Fluffy Russet potato baked until crisp, stuffed with savory shredded chicken, melted sharp cheddar, and salty bacon crumbles for a satisfying, protein-packed meal.
INGREDIENTS
1 medium Russet potato
0 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
3 oz cooked chicken breast
0.5 oz sharp cheddar cheese
2 slices center-cut bacon
2 tbsp nonfat Greek yogurt
1 tbsp green onions
PREPARATION
Preheat your oven to 400°F (200°C).
Scrub the Russet potato thoroughly, prick it several times with a fork, and rub the skin with olive oil, sea salt, and black pepper.
Place the potato directly on the oven rack and bake for 45 to 60 minutes until the skin is golden-brown and the center is tender.
While the potato bakes, shred the cooked chicken breast and cook the bacon slices until crisp, then crumble them into small pieces.
Once the potato is finished, slice it down the center lengthwise and use a fork to gently fluff the interior flesh.
Fill the cavity with the shredded chicken and sprinkle the sharp cheddar cheese evenly over the top.
Return the potato to the oven for 2 to 3 minutes, or until the cheese has completely melted and is beginning to bubble.
Remove from the oven and finish with a dollop of nonfat Greek yogurt, the crumbled bacon, and a garnish of sliced green onions.