NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

0.5 tsp Extra virgin olive oil

0.25 tsp Sea salt

4 oz Boneless skinless chicken breast

2 slice Center-cut bacon

0.5 oz Sharp cheddar cheese

0.25 cup Plain nonfat Greek yogurt

1 tbsp Fresh chives

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and thoroughly scrub the russet potato, then pierce it several times with a fork to allow steam to escape.

• 2

  Rub the skin with olive oil and sea salt, then place directly on the oven rack or a baking sheet for 45 to 55 minutes until the skin is crispy.

• 3

  While the potato roasts, cook the center-cut bacon in a skillet over medium heat until perfectly crisp, then drain on a paper towel and crumble.

• 4

  Season the chicken breast with black pepper and sear in the same skillet until the internal temperature reaches 165°F, then shred it finely with two forks.

• 5

  Carefully slice the baked potato open lengthwise and use a fork to fluff the steaming interior, creating a light and airy base.

• 6

  Fold the shredded chicken and sharp cheddar into the hot potato flesh, allowing the cheese to melt and bind the ingredients together.

• 7

  Finish the dish by topping with a cool dollop of Greek yogurt, the salty bacon crumbles, and a sprinkle of fresh chopped chives.