YOUR SOLIN GENERATED RECIPE
Bacon Cheddar Stuffed Potatoes
Oven-roasted Russet potatoes stuffed with savory shredded chicken, crispy bacon, and sharp cheddar, topped with a dollop of creamy Greek yogurt and sliced green onions.
INGREDIENTS
1 medium Russet potato
2.5 oz Cooked chicken breast
1 slices Center-cut bacon
0.5 oz Sharp cheddar cheese
0.5 cup Non-fat Greek yogurt
1 tbsp Green onions
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Scrub the Russet potato clean, pierce it several times with a fork, and bake for 45 to 60 minutes until the center is completely tender.
While the potato bakes, cook the bacon slices in a skillet over medium heat until crispy, then drain on paper towels and crumble.
Once the potato is cool enough to handle, slice it in half lengthwise and carefully scoop the flesh into a bowl, leaving a thin wall for the shell.
Mash the potato flesh with the Greek yogurt, sea salt, and black pepper until the texture is smooth and creamy.
Fold the shredded chicken breast and half of the crumbled bacon into the potato mixture.
Spoon the filling back into the potato shells, then top with shredded cheddar cheese and the remaining bacon crumbles.
Place the potatoes back in the oven for 5 to 8 minutes until the cheese is melted and bubbling.
Garnish with freshly sliced green onions and serve immediately.