YOUR SOLIN GENERATED RECIPE
Bacon-Cheddar Stuffed Baked Potatoes
Twice-baked potatoes stuffed with tender chicken and sharp cheddar, topped with crispy bacon and a dollop of cool Greek yogurt for a creamy finish.
INGREDIENTS
1 medium Russet potato
3 oz cooked chicken breast
2 slices center-cut bacon
0.5 oz sharp cheddar cheese
0.25 cup non-fat Greek yogurt
1 tbsp green onions
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
PREPARATION
Preheat your oven to 400°F (200°C). Scrub the Russet potato clean and prick it several times with a fork.
Bake the potato directly on the oven rack for 45-60 minutes until the skin is crisp and the inside is tender when pierced.
While the potato bakes, cook the bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble into small pieces.
Once the potato is done, let it cool slightly. Slice it in half lengthwise and scoop out the flesh into a mixing bowl, leaving a thin shell of potato skin.
In the mixing bowl, mash the potato flesh with the Greek yogurt, shredded chicken breast, garlic powder, sea salt, and black pepper until well combined.
Fold in half of the crumbled bacon and half of the shredded cheddar cheese.
Spoon the mixture back into the potato skins and top with the remaining cheddar cheese and bacon pieces.
Place the stuffed potatoes on a baking sheet and return to the oven for 5-10 minutes, or until the cheese is melted and bubbling.
Garnish with freshly sliced green onions before serving.