YOUR SOLIN GENERATED RECIPE
Bacon Cheddar Stuffed Potatoes
Twice-baked Russet potatoes filled with savory shredded chicken and melted sharp cheddar, topped with crispy bacon bits and a cool dollop of Greek yogurt.
INGREDIENTS
1 medium russet potato
1.5 oz cooked chicken breast
1 slices nitrate-free bacon
0.5 oz sharp cheddar cheese
0.25 cup nonfat greek yogurt
1 tbsp fresh chives
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
PREPARATION
Preheat oven to 400°F and prick the potato several times with a fork.
Bake the potato directly on the oven rack 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 and crumble.
Slice the baked potato in half lengthwise and carefully scoop out the flesh into a mixing bowl, leaving a 0.25 inch shell.
Mash the potato flesh with the Greek yogurt, shredded chicken, garlic powder, sea salt, and black pepper until well combined.
Fold in half of the shredded cheddar cheese and half of the crumbled bacon bits.
Spoon the mixture back into the potato shells, mounding it slightly, and top with the remaining cheddar cheese.
Return the stuffed potatoes to the oven for 5-10 minutes until the cheese is melted and bubbly.
Garnish with the remaining bacon and fresh chives before serving warm.