YOUR SOLIN GENERATED RECIPE
Bacon-Cheddar Stuffed Baked Potatoes
Oven-roasted potatoes stuffed with savory chicken and crispy bacon, topped with sharp cheddar and a dollop of cool, tangy Greek yogurt.
INGREDIENTS
1 medium Russet potato
2 oz Cooked chicken breast
1 slices Turkey bacon
0.5 oz Sharp cheddar cheese
0.5 cup Non-fat plain Greek yogurt
0.5 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh chives
PREPARATION
Preheat your oven to 400°F (200°C).
Scrub the Russet potato thoroughly, pat dry, and pierce several times with a fork.
Rub the outside of the potato with olive oil and sprinkle with half of the sea salt.
Place the potato directly on the oven rack and bake for 45 to 50 minutes, or until the skin is crisp and the inside is tender.
While the potato bakes, cook the turkey bacon in a skillet until crispy, then crumble into small pieces.
Remove the potato from the oven and slice it in half lengthwise. Carefully scoop out the flesh into a mixing bowl, leaving a thin shell of potato skin.
Mash the potato flesh with the Greek yogurt, shredded chicken breast, black pepper, and the remaining sea salt until well combined.
Spoon the mixture back into the potato shells and top evenly with the shredded sharp cheddar cheese.
Return the stuffed potatoes to the oven for 5 minutes, or until the cheese is melted and bubbly.
Top with the crumbled turkey bacon and fresh chopped chives before serving.