YOUR SOLIN GENERATED RECIPE
High-Protein Loaded Baked Potato with Crispy Bacon
Tender russet potato roasted until fluffy and stuffed with savory shredded chicken, melted sharp cheddar, and smoky, crispy bacon bits.
INGREDIENTS
1 medium Russet potato
4 oz Chicken breast
2 slices Bacon
0.25 cup Greek yogurt
0.5 oz Cheddar cheese
1 tbsp Green onions
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Olive oil
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Scrub the russet potato clean, pat dry, and prick several times with a fork.
Rub the potato skin with olive oil and sea salt, then bake for 45 to 60 minutes until the center is tender.
While the potato bakes, cook the bacon in a skillet over medium heat until crispy, then drain on paper towels and crumble.
Prepare the chicken by poaching or pan-searing until cooked through, then shred into bite-sized pieces.
Slice the baked potato down the center and fluff the interior with a fork.
Stuff the shredded chicken into the potato and sprinkle with shredded cheddar cheese.
Return the potato to the oven for 2 to 3 minutes until the cheese is fully melted.
Top with a dollop of Greek yogurt, the crispy bacon bits, black pepper, and sliced green onions.