YOUR SOLIN GENERATED RECIPE
Bacon Cheddar Stuffed Potatoes
Twice-baked Russet potatoes stuffed with sharp cheddar and crispy bacon bits, finished with a dollop of cool Greek yogurt for a creamy, satisfying bite.
INGREDIENTS
1 medium Russet potato
4 slices Center-cut bacon
1 oz Sharp cheddar cheese
0.5 cup Non-fat Greek yogurt
0.5 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh chives
1 tbsp Green onion
PREPARATION
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Scrub the Russet potato thoroughly, pat dry, and pierce several times with a fork.
Rub the potato skin with olive oil and sea salt, then bake for 45-60 minutes until the skin is crisp and 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 into small bits.
Once the potato is cool enough to handle, slice it in half lengthwise and carefully scoop out the flesh into a mixing bowl, leaving a thin shell.
Mash the potato flesh with the Greek yogurt, black pepper, 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.
Return the stuffed potatoes to the oven for 5-10 minutes until the cheese is melted and bubbling.
Garnish with the remaining bacon bits, fresh chives, and sliced green onions before serving.