YOUR SOLIN GENERATED RECIPE
Bacon-Cheddar Stuffed Baked Potatoes
Russet potatoes roasted until skins are crisp, then stuffed with a creamy blend of Greek yogurt, sharp cheddar, and smoky uncured bacon for a savory, satisfying meal.
INGREDIENTS
0.75 medium Russet potato
3 slices Uncured turkey bacon
0.5 cup Plain nonfat Greek yogurt
1 oz Shredded grass-fed cheddar cheese
2 tbsp Fresh chives
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Extra virgin olive oil
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Scrub the potato thoroughly, prick it several times with a fork, and rub the skin with olive oil and a pinch of sea salt.
Place the potato on the baking sheet and roast for 45 to 60 minutes until the skin is crisp and the center is tender when pierced.
While the potato bakes, cook the turkey bacon in a skillet over medium heat until crispy, then finely chop the slices into bits.
Once the potato is done, slice it in half lengthwise and carefully scoop the hot flesh into a medium bowl, leaving a thin shell.
Mash the potato flesh with the Greek yogurt, black pepper, half of the shredded cheddar, and half of the chopped bacon bits.
Spoon the mashed potato mixture back into the potato skins and top with the remaining cheddar and bacon.
Return the stuffed potatoes to the oven for 5 minutes until the cheese is melted and bubbly.
Garnish with freshly chopped chives and serve immediately while hot.