Loaded Cheddar Baked Potatoes with Bacon

This is an example of a meal that Solin would create to include in your personalized meal plan.

Loaded Cheddar Baked Potatoes with Bacon

YOUR SOLIN GENERATED RECIPE

Loaded Cheddar Baked Potatoes with Bacon

Oven-roasted Russet potatoes stuffed with lean shredded chicken and melted sharp cheddar, topped with crispy bacon and cool Greek yogurt for a creamy finish.

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NUTRITION

573kcal
Protein
53.4g
Fat
19.9g
Carbs
47.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet potato

3.5 oz Cooked shredded chicken breast

0.75 oz Sharp cheddar cheese

1 slice Center-cut bacon

0.25 cup Non-fat Greek yogurt

1 cup Broccoli florets

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Green onions

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Scrub the Russet potato thoroughly and prick it several times with a fork to allow steam to escape.

  • 3

    Rub the potato skin with olive oil and sea salt, then place it directly on the middle oven rack and bake for 45 to 60 minutes until the skin is crisp and the center is tender.

  • 4

    While the potato bakes, steam the broccoli florets until they are vibrant green and tender-crisp.

  • 5

    Cook the bacon slice in a skillet over medium heat until crispy, then drain on a paper towel and crumble into small pieces.

  • 6

    Once the potato is finished, slice it down the center and gently fluff the interior with a fork.

  • 7

    Fold the cooked shredded chicken and shredded cheddar cheese into the potato flesh while it is still hot.

  • 8

    Return the potato to the oven for 2 to 3 minutes until the cheese is completely melted and bubbly.

  • 9

    Remove from the oven and top with a dollop of Greek yogurt, the crumbled bacon, and the steamed broccoli.

  • 10

    Garnish with black pepper and sliced green onions before serving warm.

Loaded Cheddar Baked Potatoes with Bacon

This is an example of a meal that Solin would create to include in your personalized meal plan.

Loaded Cheddar Baked Potatoes with Bacon

YOUR SOLIN GENERATED RECIPE

Loaded Cheddar Baked Potatoes with Bacon

Oven-roasted Russet potatoes stuffed with lean shredded chicken and melted sharp cheddar, topped with crispy bacon and cool Greek yogurt for a creamy finish.

NUTRITION

573kcal
Protein
53.4g
Fat
19.9g
Carbs
47.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet potato

3.5 oz Cooked shredded chicken breast

0.75 oz Sharp cheddar cheese

1 slice Center-cut bacon

0.25 cup Non-fat Greek yogurt

1 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 (200°C).

  • 2

    Scrub the Russet potato thoroughly and prick it several times with a fork to allow steam to escape.

  • 3

    Rub the potato skin with olive oil and sea salt, then place it directly on the middle oven rack and bake for 45 to 60 minutes until the skin is crisp and the center is tender.

  • 4

    While the potato bakes, steam the broccoli florets until they are vibrant green and tender-crisp.

  • 5

    Cook the bacon slice in a skillet over medium heat until crispy, then drain on a paper towel and crumble into small pieces.

  • 6

    Once the potato is finished, slice it down the center and gently fluff the interior with a fork.

  • 7

    Fold the cooked shredded chicken and shredded cheddar cheese into the potato flesh while it is still hot.

  • 8

    Return the potato to the oven for 2 to 3 minutes until the cheese is completely melted and bubbly.

  • 9

    Remove from the oven and top with a dollop of Greek yogurt, the crumbled bacon, and the steamed broccoli.

  • 10

    Garnish with black pepper and sliced green onions before serving warm.