Loaded Cheddar-Bacon Baked Potatoes

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

Loaded Cheddar-Bacon Baked Potatoes

YOUR SOLIN GENERATED RECIPE

Loaded Cheddar-Bacon Baked Potatoes

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

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NUTRITION

480kcal
Protein
44.8g
Fat
15.8g
Carbs
40.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet potato

3 oz Chicken breast

1 slice Turkey bacon

0.5 oz Sharp cheddar cheese

0.25 cup Nonfat Greek yogurt

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Green onions

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Scrub the russet potato thoroughly, pierce it several times with a fork, and rub the skin with olive oil and sea salt.

  • 3

    Place the potato on the baking sheet and roast for 45 to 60 minutes until the skin is crispy and the inside is tender.

  • 4

    While the potato cooks, sear the chicken breast in a small skillet over medium heat until cooked through, then shred it finely using two forks.

  • 5

    Cook the turkey bacon in the same skillet until it reaches desired crispness, then chop it into small crumbles.

  • 6

    Once the potato is finished, slice it open lengthwise and gently fluff the interior with a fork.

  • 7

    Stuff the shredded chicken into the potato and sprinkle the sharp cheddar cheese over the top.

  • 8

    Return the potato to the oven for 2 to 3 minutes until the cheese is completely melted and bubbly.

  • 9

    Remove from the oven and finish with a dollop of Greek yogurt, the bacon crumbles, black pepper, and fresh green onions.

Loaded Cheddar-Bacon Baked Potatoes

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

Loaded Cheddar-Bacon Baked Potatoes

YOUR SOLIN GENERATED RECIPE

Loaded Cheddar-Bacon Baked Potatoes

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

NUTRITION

480kcal
Protein
44.8g
Fat
15.8g
Carbs
40.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet potato

3 oz Chicken breast

1 slice Turkey bacon

0.5 oz Sharp cheddar cheese

0.25 cup Nonfat Greek yogurt

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Green onions

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Scrub the russet potato thoroughly, pierce it several times with a fork, and rub the skin with olive oil and sea salt.

  • 3

    Place the potato on the baking sheet and roast for 45 to 60 minutes until the skin is crispy and the inside is tender.

  • 4

    While the potato cooks, sear the chicken breast in a small skillet over medium heat until cooked through, then shred it finely using two forks.

  • 5

    Cook the turkey bacon in the same skillet until it reaches desired crispness, then chop it into small crumbles.

  • 6

    Once the potato is finished, slice it open lengthwise and gently fluff the interior with a fork.

  • 7

    Stuff the shredded chicken into the potato and sprinkle the sharp cheddar cheese over the top.

  • 8

    Return the potato to the oven for 2 to 3 minutes until the cheese is completely melted and bubbly.

  • 9

    Remove from the oven and finish with a dollop of Greek yogurt, the bacon crumbles, black pepper, and fresh green onions.