YOUR SOLIN GENERATED RECIPE
Loaded Baked Potatoes with Crispy Bacon
Oven-roasted Russet potato stuffed with tender shredded chicken and sharp cheddar, topped with smoky crispy bacon and a dollop of cool Greek yogurt.
INGREDIENTS
1 medium Russet potato
1 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
3 oz cooked shredded chicken breast
2 slices center-cut bacon
0.5 oz shredded sharp cheddar cheese
0.25 cup non-fat Greek yogurt
1 tbsp chopped fresh chives
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Scrub the Russet potato thoroughly, prick it several times with a fork, and rub the skin with olive oil and sea salt.
Place the potato on the baking sheet and roast for 45 to 50 minutes, or until the skin is crisp and the inside is tender when pierced with a knife.
While the potato is roasting, cook the bacon slices in a skillet over medium heat until they reach your desired level of crispiness, then drain on a paper towel and crumble into small bits.
Once the potato is done, remove it from the oven and slice it open lengthwise, using a fork to gently fluff the interior flesh.
Stuff the fluffed potato with the warm shredded chicken and sprinkle the shredded cheddar cheese over the top.
Return the potato to the oven for 2 to 3 minutes, just until the cheese has completely melted.
Top the potato with a generous dollop of Greek yogurt, the crumbled bacon, black pepper, and fresh chives before serving.