YOUR SOLIN GENERATED RECIPE
Bacon Cheddar Stuffed Potatoes
Twice-baked Russet potatoes stuffed with savory shredded chicken and sharp cheddar, topped with crispy bacon and a cooling dollop of Greek yogurt for a smoky, satisfying bite.
INGREDIENTS
1 medium Russet potato
4 oz Chicken breast
2 slices Center-cut bacon
0.5 oz Sharp cheddar cheese
2 tbsp Plain non-fat Greek yogurt
1 tbsp Green onions
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Preheat your oven to 400°F and scrub the potato thoroughly before pricking it several times with a fork.
Place the potato directly on the oven rack and bake for 50 to 60 minutes until the skin is crisp and the inside is tender.
While the potato bakes, cook the chicken breast in a skillet or poach it until the internal temperature reaches 165°F, then shred it finely with two forks.
In a separate skillet, cook the center-cut bacon over medium heat until perfectly crispy, then drain on a paper towel and crumble into small bits.
Once the potato is done, slice it in half lengthwise and carefully scoop the flesh into a mixing bowl, leaving a thin layer to support the skin.
Mash the potato flesh with the Greek yogurt, sea salt, black pepper, and garlic powder until the mixture is smooth and creamy.
Fold the shredded chicken and half of the shredded cheddar cheese into the potato mixture until well combined.
Spoon the filling back into the potato shells, top with the remaining cheddar cheese, and return to the oven for 5 minutes or until the cheese is bubbly.
Garnish the stuffed potatoes with the crumbled bacon and freshly sliced green onions before serving warm.