Loaded Baked Potato with Chives

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

Loaded Baked Potato with Chives

YOUR SOLIN GENERATED RECIPE

Loaded Baked Potato with Chives

Oven-roasted Russet potato stuffed with tender shredded chicken and melted sharp cheddar, topped with a dollop of cool Greek yogurt and fresh, zesty chives.

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NUTRITION

448kcal
Protein
46.4g
Fat
12.7g
Carbs
39.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet potato

5 oz chicken breast

0.5 oz sharp cheddar cheese

2 tbsp nonfat Greek yogurt

1 tsp extra virgin olive oil

1 tbsp fresh chives

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Scrub the Russet potato thoroughly and pat dry. Use a fork to pierce the skin several times to allow steam to escape.

  • 3

    Rub the potato skin with the extra virgin olive oil and sprinkle with the sea salt.

  • 4

    Place the potato directly on the oven rack and bake for 45 to 60 minutes, or until the skin is crisp and the inside is tender when pierced with a knife.

  • 5

    While the potato bakes, poach or pan-sear the chicken breast until it reaches an internal temperature of 165°F, then shred it finely with two forks.

  • 6

    Once the potato is finished, remove it from the oven and carefully slice it open lengthwise.

  • 7

    Fluff the interior of the potato with a fork, then stuff it with the shredded chicken and sprinkle the sharp cheddar cheese on top.

  • 8

    Place the potato back in the oven for 2 to 3 minutes until the cheese is fully melted and bubbling.

  • 9

    Remove from the oven and top with a dollop of nonfat Greek yogurt, black pepper, and freshly chopped chives before serving.

Loaded Baked Potato with Chives

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

Loaded Baked Potato with Chives

YOUR SOLIN GENERATED RECIPE

Loaded Baked Potato with Chives

Oven-roasted Russet potato stuffed with tender shredded chicken and melted sharp cheddar, topped with a dollop of cool Greek yogurt and fresh, zesty chives.

NUTRITION

448kcal
Protein
46.4g
Fat
12.7g
Carbs
39.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet potato

5 oz chicken breast

0.5 oz sharp cheddar cheese

2 tbsp nonfat Greek yogurt

1 tsp extra virgin olive oil

1 tbsp fresh chives

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Scrub the Russet potato thoroughly and pat dry. Use a fork to pierce the skin several times to allow steam to escape.

  • 3

    Rub the potato skin with the extra virgin olive oil and sprinkle with the sea salt.

  • 4

    Place the potato directly on the oven rack and bake for 45 to 60 minutes, or until the skin is crisp and the inside is tender when pierced with a knife.

  • 5

    While the potato bakes, poach or pan-sear the chicken breast until it reaches an internal temperature of 165°F, then shred it finely with two forks.

  • 6

    Once the potato is finished, remove it from the oven and carefully slice it open lengthwise.

  • 7

    Fluff the interior of the potato with a fork, then stuff it with the shredded chicken and sprinkle the sharp cheddar cheese on top.

  • 8

    Place the potato back in the oven for 2 to 3 minutes until the cheese is fully melted and bubbling.

  • 9

    Remove from the oven and top with a dollop of nonfat Greek yogurt, black pepper, and freshly chopped chives before serving.