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; 3 oz Chicken breast; 2 slices Center-cut bacon; 0.25 cup Non-fat Greek yogurt; 0.5 oz Sharp cheddar cheese; 1 tbsp Green onions; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Extra virgin olive oil

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

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

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NUTRITION

Protein

49.8g

Fat

19.9g

Carbs

40.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet potato

3 oz Chicken breast

2 slices Center-cut bacon

0.25 cup Non-fat Greek yogurt

0.5 oz Sharp cheddar cheese

1 tbsp Green onions

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Scrub the russet potato thoroughly, prick it several times with a fork, and rub the skin with extra virgin olive oil, sea salt, and black pepper.
3
Place the potato on the baking sheet and roast for 45 to 60 minutes until the skin is crisp and the inside is tender when pierced.
4
While the potato roasts, cook the center-cut bacon in a skillet over medium heat until crispy, then drain on a paper towel and crumble into small bits.
5
Slice the hot potato down the center, fluff the interior with a fork, and fold in the pre-cooked shredded chicken breast and sharp cheddar cheese.
6
Return the potato to the oven for 5 to 7 minutes until the chicken is heated through and the cheese is melted and bubbly.
7
Top the potato with a dollop of non-fat Greek yogurt, the crumbled bacon, and freshly sliced green onions before serving.