YOUR SOLIN GENERATED RECIPE
Loaded Baked Potatoes with Crispy Bacon
Tender Russet potatoes baked until fluffy and topped with crispy bacon, sharp cheddar, and a dollop of cool Greek yogurt for a satisfying, savory crunch.
INGREDIENTS
1 medium Russet potato
3 slices Center-cut bacon
0.5 cup Non-fat plain Greek yogurt
1 oz Sharp cheddar cheese
1 cup Broccoli florets
1 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh chives
PREPARATION
Preheat your oven to 400°F (200°C).
Scrub the Russet potato thoroughly, pierce it several times with a fork, and rub the skin with olive oil and sea salt.
Place the potato directly on the oven rack and bake for 45 to 60 minutes until the skin is crisp and the center is soft.
While the potato bakes, cook the center-cut bacon in a skillet over medium heat until it reaches your desired level of crispiness.
Drain the bacon on paper towels and crumble it into small pieces once cooled.
Steam the broccoli florets for 4 to 5 minutes until they are bright green and tender-crisp.
Slice the baked potato down the center and fluff the inside with a fork, then season with black pepper.
Top the hot potato with shredded cheddar cheese so it melts, followed by the Greek yogurt, crumbled bacon, steamed broccoli, and fresh chives.