YOUR SOLIN GENERATED RECIPE
Loaded Cheddar Baked Potatoes with Bacon
Russet potato oven-baked until crisp, then stuffed with shredded chicken, sharp cheddar, and smoky bacon for a velvety, protein-packed comfort meal.
INGREDIENTS
1 medium Russet potato
1 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
3 oz Cooked chicken breast
1 slice Nitrate-free bacon
1 oz Sharp cheddar cheese
0.25 cup Non-fat Greek yogurt
0.5 cup Broccoli florets
1 tbsp Fresh chives
PREPARATION
Preheat your oven to 400°F (200°C).
Scrub the russet potato clean and pat it dry with a towel.
Pierce the potato several times with a fork, then rub the skin with olive oil and sprinkle with sea salt and black pepper.
Place the potato directly on the oven rack and bake for 45-60 minutes until the skin is crisp and the center is tender.
While the potato bakes, cook the bacon in a skillet over medium heat until crispy, then drain on a paper towel and crumble.
Steam the broccoli florets until tender-crisp, then chop them into small bite-sized pieces.
Once the potato is done, slice it open lengthwise and use a fork to fluff the inside flesh.
Stuff the potato with the shredded chicken breast and chopped broccoli, then top with the shredded cheddar cheese.
Return the potato to the oven for 2-3 minutes until the cheese is completely melted and bubbling.
Remove from the oven and top with a dollop of Greek yogurt, the crumbled bacon, and fresh chives before serving.