YOUR SOLIN GENERATED RECIPE
Bacon-Cheddar Stuffed Baked Potatoes
Tender Russet potatoes baked until fluffy and stuffed with crispy turkey bacon and sharp cheddar, finished with a dollop of creamy Greek yogurt.
INGREDIENTS
1 medium Russet potato
1 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
4 slices Nitrate-free turkey bacon
1 oz Sharp cheddar cheese
0.5 cup Non-fat plain Greek yogurt
2 tbsp Green onions
PREPARATION
Preheat your oven to 400°F.
Scrub the Russet potato thoroughly and prick it several times with a fork to allow steam to escape.
Rub the potato skin with extra virgin olive oil and season evenly with sea salt and black pepper.
Place the potato directly on the middle oven rack and bake for 45 to 60 minutes until the skin is crisp and the center is tender.
While the potato bakes, cook the turkey bacon in a skillet over medium heat until it reaches a perfect golden crisp.
Finely chop the cooked turkey bacon and set it aside.
Once the potato is done, slice it in half lengthwise and carefully scoop the fluffy flesh into a mixing bowl, leaving a thin layer against the skin.
Mash the potato flesh with the Greek yogurt and half of the shredded cheddar cheese until the mixture is smooth and combined.
Fold in the chopped turkey bacon and spoon the filling back into the potato skins, topping with the remaining cheddar.
Return the stuffed potatoes to the oven for 5 minutes until the cheese is melted and bubbly, then garnish with fresh green onions before serving.