Loaded Baked Potatoes with Crispy Bacon

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

Loaded Baked Potatoes with Crispy Bacon

YOUR SOLIN GENERATED RECIPE

Loaded Baked Potatoes with Crispy Bacon

Oven-roasted russet potato stuffed with shredded chicken and sharp cheddar, topped with crispy bacon and a dollop of tangy Greek yogurt.

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NUTRITION

459kcal
Protein
52.7g
Fat
13.1g
Carbs
46.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet potato

2 oz Cooked shredded chicken breast

1 slices Nitrate-free bacon

0.5 oz Sharp cheddar cheese

0.5 cup Non-fat Greek yogurt

1 tbsp Chopped chives

0.25 tsp Sea salt

0.25 tsp Black pepper

0 tsp Extra virgin olive oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Scrub the Russet potato thoroughly, prick it several times with a fork, and rub the skin with extra virgin olive oil and sea salt.

  • 3

    Place the potato directly on the oven rack and bake for 45 to 60 minutes, or until the skin is crisp and the inside is tender.

  • 4

    While the potato bakes, cook the nitrate-free bacon in a skillet over medium heat until crispy, then drain on a paper towel and crumble into small pieces.

  • 5

    Once the potato is done, slice it down the middle lengthwise and gently fluff the interior with a fork.

  • 6

    Stuff the potato with the cooked shredded chicken breast and sprinkle the sharp cheddar cheese over the top.

  • 7

    Return the stuffed potato to the oven for 2 to 3 minutes, just until the cheese has completely melted.

  • 8

    Remove from the oven and top with a generous dollop of non-fat Greek yogurt, the crumbled bacon, chopped chives, and black pepper.

Loaded Baked Potatoes with Crispy Bacon

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

Loaded Baked Potatoes with Crispy Bacon

YOUR SOLIN GENERATED RECIPE

Loaded Baked Potatoes with Crispy Bacon

Oven-roasted russet potato stuffed with shredded chicken and sharp cheddar, topped with crispy bacon and a dollop of tangy Greek yogurt.

NUTRITION

459kcal
Protein
52.7g
Fat
13.1g
Carbs
46.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet potato

2 oz Cooked shredded chicken breast

1 slices Nitrate-free bacon

0.5 oz Sharp cheddar cheese

0.5 cup Non-fat Greek yogurt

1 tbsp Chopped chives

0.25 tsp Sea salt

0.25 tsp Black pepper

0 tsp Extra virgin olive oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Scrub the Russet potato thoroughly, prick it several times with a fork, and rub the skin with extra virgin olive oil and sea salt.

  • 3

    Place the potato directly on the oven rack and bake for 45 to 60 minutes, or until the skin is crisp and the inside is tender.

  • 4

    While the potato bakes, cook the nitrate-free bacon in a skillet over medium heat until crispy, then drain on a paper towel and crumble into small pieces.

  • 5

    Once the potato is done, slice it down the middle lengthwise and gently fluff the interior with a fork.

  • 6

    Stuff the potato with the cooked shredded chicken breast and sprinkle the sharp cheddar cheese over the top.

  • 7

    Return the stuffed potato to the oven for 2 to 3 minutes, just until the cheese has completely melted.

  • 8

    Remove from the oven and top with a generous dollop of non-fat Greek yogurt, the crumbled bacon, chopped chives, and black pepper.