YOUR SOLIN GENERATED RECIPE
Bacon-Cheddar Stuffed Baked Potatoes
Russet potatoes baked until fluffy and stuffed with savory bacon, sharp cheddar, and protein-rich chicken for a smoky and satisfying meal.
INGREDIENTS
1 medium Russet potato
1 slice Center-cut bacon
0.5 oz Sharp cheddar cheese
0.5 cup Non-fat Greek yogurt
2 oz Cooked chicken breast
0 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh chives
PREPARATION
Preheat oven to 400°F and line a baking sheet with parchment paper.
Scrub the potato clean, pierce several times with a fork, and rub the skin with olive oil and sea salt.
Bake the potato for 45 to 60 minutes, or until the skin is crisp and the inside is tender.
While the potato bakes, cook the bacon in a skillet over medium heat until crisp, then drain on paper towels and crumble.
Slice the baked potato in half lengthwise and carefully scoop the flesh into a bowl, leaving a thin layer against the skin.
Mash the potato flesh with Greek yogurt, shredded chicken, and black pepper until well combined.
Spoon the mixture back into the potato skins and top with shredded cheddar and the crumbled bacon.
Return to the oven for 5 minutes until the cheese is melted and bubbling, then garnish with fresh chives.