YOUR SOLIN GENERATED RECIPE
Loaded Baked Potatoes with Bacon and Chives
Fluffy baked potatoes stuffed with savory shredded chicken and crispy bacon, topped with melted cheddar and a dollop of tangy Greek yogurt for a creamy finish.
INGREDIENTS
1 medium Russet potato
0.5 tsp extra virgin olive oil
0.25 tsp sea salt
3 oz cooked chicken breast
2 slices center-cut bacon
0.25 cup shredded sharp cheddar cheese
2 tbsp plain non-fat Greek yogurt
1 tbsp fresh chives
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F (200°C).
Scrub the Russet potato thoroughly and prick it several times with a fork to allow steam to escape.
Rub the potato skin with the extra virgin olive oil and sea salt, then place it directly on the middle oven rack.
Bake for 45 to 60 minutes, or until the skin is crisp and the interior is tender when pierced with a knife.
While the potato bakes, cook the bacon in a skillet over medium heat until crispy, then drain on paper towels and crumble into small pieces.
Carefully slice the baked potato down the center and gently fluff the interior with a fork.
Stuff the potato with the cooked shredded chicken breast and shredded cheddar cheese.
Return the potato to the oven for 2 to 3 minutes, or until the cheese is completely melted and bubbling.
Top the potato with the crumbled bacon, a dollop of Greek yogurt, fresh chives, and black pepper before serving.