YOUR SOLIN GENERATED RECIPE
Baked Potatoes with Eggs and Chives
Twice-baked Russet potatoes filled with a creamy Greek yogurt and cheddar mash, topped with velvety eggs and fresh snipped chives.
INGREDIENTS
1 medium Russet potato
2 large eggs
0.5 cup non-fat Greek yogurt
0.5 oz sharp cheddar cheese
2 slices turkey bacon
1 tbsp fresh chives
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp olive oil
PREPARATION
Preheat oven to 400°F and scrub the potato clean.
Prick the potato with a fork, rub with olive oil and sea salt, then bake for 45-60 minutes until tender.
While the potato bakes, crisp the turkey bacon in a pan over medium heat, then chop into small bits.
Slice the baked potato in half lengthwise and scoop out the flesh into a bowl, leaving a thin wall to support the skin.
Mash the potato flesh with the Greek yogurt, shredded cheddar, and chopped turkey bacon until smooth.
Spoon the mixture back into the potato skins, creating a small well in the center of each half.
Crack one egg into each well and return to the oven for 10-12 minutes until the whites are set but yolks remain runny.
Garnish with fresh snipped chives and a crack of black pepper before serving.