NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

3 oz Chicken breast

1 oz Sharp cheddar cheese

0.25 cup Plain Greek yogurt

1 slice Bacon

0.5 cup Broccoli florets

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Green onions

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Scrub the Russet potato thoroughly, pat dry, and pierce several times with a fork.

• 3

  Rub the potato skin with olive oil and sea salt, then bake for 50-60 minutes until the center is soft.

• 4

  While the potato bakes, pan-sear the chicken breast until cooked through, then shred it with two forks.

• 5

  Cook the bacon slice in a skillet until crisp, then drain on a paper towel and crumble into small bits.

• 6

  Steam the broccoli florets for 3-4 minutes until they reach a vibrant green and tender texture.

• 7

  Slice the hot potato down the center and fluff the interior with a fork, seasoning with black pepper.

• 8

  Stuff the potato with the shredded chicken and broccoli, then top with the shredded cheddar cheese.

• 9

  Place back in the oven for 2 minutes to melt the cheese, then finish with Greek yogurt, bacon, and green onions.