Name: Loaded Baked Potatoes with Crispy Bacon
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 medium Russet potato; 1 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 3 oz Cooked chicken breast; 2 slice Center-cut bacon; 0.25 cup Plain Greek yogurt; 1 tbsp Fresh chives; 1 tbsp Shredded sharp cheddar cheese

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Loaded Baked Potatoes with Crispy Bacon

Tender oven-roasted potatoes stuffed with juicy shredded chicken and topped with smoky, crispy bacon and cool Greek yogurt for a satisfying crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

49.9g

Fat

20.0g

Carbs

40.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet potato

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

3 oz Cooked chicken breast

2 slice Center-cut bacon

0.25 cup Plain Greek yogurt

1 tbsp Fresh chives

1 tbsp Shredded sharp cheddar cheese

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Scrub the Russet potato thoroughly, prick it several times with a fork, rub the skin with olive oil, and sprinkle with sea salt.
3
Place the potato on the baking sheet and roast for 45 to 60 minutes until the skin is crisp and the center is easily pierced with a knife.
4
While the potato is roasting, cook the bacon in a skillet over medium heat until crispy, then drain on a paper towel and crumble into small bits.
5
Warm the shredded chicken breast in a small pan with a teaspoon of water to keep it moist.
6
Once the potato is finished, slice it down the center and fluff the inside with a fork, seasoning with the black pepper.
7
Stuff the potato with the warm shredded chicken and sprinkle the cheddar cheese over the top so it melts slightly.
8
Finish by dolloping with Greek yogurt and garnishing with the crumbled bacon and fresh chives.